Easy spicy curried coconut chicken

Chicken second courses

This is one of those meals where I have no idea what I'm gonna fix, and start looking around in the cabinets and fridge to see what I can put together quickly! I had no coconut milk at the moment, so I sort of made my own: 1/2 can of coconut water, 1/2 cup of evaporated milk, 1/4 cup Angel Flake Coconut--but, if you happen to have a can of actual coconut milk, you can get a better flavor, perhaps with that! You may prefer chicken breast pieces to chicken thighs, but the thighs have a better texture for this dish, and hold the strong flavors of the spices well. The rice I used was 1/2 saffron rice from Mahatma and half ordinary long-grain white rice--served with sliced tomatoes and stir-fried bok choy, this made a tasty, quick and satisfying meal! Desserts with a citrus flavor accompany this dish nicely, like sliced oranges or a strawberry-banana salad.