Adventures in Curry

So I've had a bag of jasmine rice still on my shelf for about 6 months and last night I finally decided I needed to put some of it to use. John loves curry, and a staple to be made with jasmine rice is coconut rice. A staple to make with coconut rice is spicy curry!
So I went searching around the internet for some curry and coconut rice recipes. When all was said and done it didn't turn out bad, the curry just wasn't spicy enough. John said it best, "The recipe is for people who don't really like the taste of curry".
Next time I'll be using less sweetness and more curry powder.

(Sorry no picture this time, it came out all blurry and we ate before I realized what had happened)

Recipe via Cooks.com

Curried Orange Chicken
Makes 4 servings

1 (2 lb.) chicken, cut up (I used pre-cut tenderloins that were than cubed for faster cooking)
1/2 tsp. curry powder (soak those chicken pieces in curry!)
1/4 c. orange juice
2 tbsp. honey
1 tbsp. prepared mustard
2 tsp. cornstarch
1 tbsp. cold water
1/2 orange (peeled, sliced and quartered)

Sprinkle chicken with curry powder, rub into meat. Arrange chicken in small baking dish, skin side down.

Combine orange juice, honey, mustard in small saucepan, simmer until blended. Pour over chicken; bake at 375 for 30 minutes. Turn chicken over, continue baking 20 minutes. Remove chicken to serving platter; keep warm. (I cooked the chicken on the stove top to save a dirty pan and save time)

In small saucepan, combine cornstarch, water and pan juices. Cook and stir until thick and bubbly. Add orange pieces, heat one minute. Pour sauce over chicken. Serve with cooked rice.

Coconut Rice

Makes 4 Servings
2 cups Thai jasmine-scented white rice (note that other types of rice, such as brown rice, do not work for this recipe)
1 and 1/2 cups good-quality coconut milk
2 cups water
1/2 tsp. salt