1. Bring 2-2/3 cups lightly salted water to a boil in a covered medium-size saucepan. Add the rice, stir, and reduce the heat to low. cover the pan and simmer until the rice is tender, about 20 minutes.
2. Meanwhile, if the chicken is frozen, run it under hot water so you can remove the packaging. Place the chicken on a microwave-safe plate and microwave, uncovered, on high power for 3 minutes to partially defrost.
3. While the chicken defrosts, heat theoil in an extra-deep 12-inch skillet over medium heat. Peel and coarsely chop tehonion, adding it to the skillet as you chop. Continue to cook, stirring occasionally, while you cut the chicken (fresh or defrosted) into bite-size pieces, adding the chicken to the skillet as you cut. cook, stirring occasionally. While the chicken cooks, add the garlic to the skillet.
4. When the chicken is no longer pink in the center, after 5 to 6 minutes, add the tomatoes with their juice, the ginger, chitney, and curry powder. Stir to mix well.
5. Scatter the spinach over the chicken mixture and cover the pan. Steam just until the spinach begins to wilt, about 2 min.(The spinach will not be fully wilted at this point; the heat from the sauce will finish the cooking.) Remove the skillet from the heat and add the sour cream. Stir until the sour cream is fully incorporated into the sauce. Season lightly with black pepper. To serve, spoon the chicken mixture over the hot rice.
*Note: If using Chunky Seasoned chicken, omit onions and garlic in steps 2 & 3--start with step 4 and heat in skillet with tomatoes etc.