Curried rice 'n' bird

This is something Nik and I kind of made up one evening, because we had a hankering for it. We originally meant to use chicken, but had a bunch of turkey leg meat around instead, and it came out awesome! So, turkey is good. Chicken is probably good, too. Or other poultry. Pick your bird! 1 lb filleted bird meat (chicken, turkey) coconut oil turmeric cumin coriander cinnamon curry powder (these come in many varieties... pretty much any will do, though if you want to get specific I'd recommend going for something more like sambar powder than garam masala) black pepper chili powder and/or fresh chili peppers garlic onion rice (jasmine is good, though I'm sure there are others equally tasty) spinach (frozen fine... probably the easiest, in fact, esp if it's pre-chopped!) tomato any other veggies you feel like throwing in (we used chopped green beans, I bet peas and carrots would be good) white wine a few cups of chicken broth Cube up the meat. In a large pot, saute on high heat in coconut oil, along with all the spices and some salt, until browned (seriously browned, not just cooked). Remove meat and decrease heat to low. Add more coconut oil if needed, and saute chopped garlic, onion, and chilis. Add more of the spice mixture at this stage, to taste. Add back the meat, along with the chicken broth, a few splashes of white wine, and rice. Bring to a boil, then simmer until rice is almost cooked. At this point, add any veggies that don't need a long time to cook: thawed spinach, chopped tomato, thawed mixed veggies. Check on the mixture periodically to see if it needs a stir, or needs more water for the rice. It's finished when the rice is cooked. Serve with shredded cheese and salt and pepper to taste. VARIATIONS: If you wanted to make a vegetarian version of this, I bet it would be equally tasty to use lentils in place of the meat! I.e., just skip the meat stage, and add an equal amount of lentils (yellow ones, maybe) along with the rice. And more water/broth, of course, to cook the little guys.