Hurry Curry!!

NOTE: you'd better get a handle on your Indian accent before attempting this, seriously - watch a little Slumdog Millionaire first (also, the curry will be way too sweet if you watch Bollywood).  If it's teetering on the Scottish or East Providence lilt, your dish will be sadly confused. Get it right, man.

Recipe donated by friend, Megan; a devout baconetarian who occasionally throws caution to the wind and devours an occasional (de)feathered fowl...word on the street is, though, she lip synched thru this recipe!  Vicious rumors spread after her dinner guests, annoyed by her perfect-Indian-accent fart and knock knock jokes, realized Megan's husband had been in the kitchen the entire time she was cooking!! (highly suspicious)  Turns out, her husband did spend his early childhood in India, cleaning out hookahs for the local pig farmers.  That explains Megan's choice in jokes and why she kept flinging peas at everyone. The curry is good despite this stupid story.
WICKED EASY CHICKEN CURRY-make sure you got the rice figured out first (see below)
1 1/2 TBSP (tablespoon) vegetable oil
1 pound chicken cut in cubes
1 medium onion chopped up - save a kleenex, wear goggles
1/4 tsp  (teaspoon) salt
2 tsp curry powder
1 can unsweetened coconut milk (look in the international section in grocery store)
1 cup canned diced tomatoes
2 TBSP tomato paste (if you can find a tube of this stuff, you won't waste a whole can)
3 cups packed fresh baby spinach (your moms would be proud)


In large saucepan, saute the onion in the oil on med low until wilted and translucent. Add chicken and cook a minute. Throw in the next 5 ingredients (your Indian accent is already getting better - say "ingredients" again), stirring all the time.  Bring to a gentle boil then turn heat way down - should be done pretty quickly-maybe 10 minutes.  Take off heat. Have some more Chai tea.
2 minutes before you're ready to serve, turn up heat, throw in spinach and cook until bright green and just wilted.  TASTY.

Tastes great with RICE:
(NOTE: you can start your rice BEFORE or at the same time as the curry - when 20 minutes is up, turn off heat, lay a clean dishtowel over pot, replace lid and it'll stay steamy and hot for a long time;  don't fluff up until you're ready to serve.)

Easy rice even you can't mess up:
1 part rice - I like Jasmine only because it smells like popcorn when it's cooking.
2 parts water   

So, for a small group, use 1 cup rice and 2 cups water, get it?
In a small saucepan with a tight fitting lid, pour in water and bring to boil
add rice and bring to boil, stir once, put lid on top, turn down heat to very low& cook for exactly 20 minutes.
Be sure to yell at everyone in the room (in your Indian accent so they know you mean business):  "I'm making the...how do you say...RICE unt no von ees to TOUCH EET or I'll EET your UGLY toes for veenershnitzle gutton blagen!"   because if anyone lifts the lid to your rice to see what delicious thing lies within, it will be ruined forever. sorry about the Indian/German accent, it comes out when I'm excited about making rice.