You can serve this delicious and simple Chicken Vegetable Curry with plain, brown rice, or with the
Creamy Brown Rice with Shiitake Mushrooms from this post.
You will need:
1 lb. boneless, skinless chicken tenderloins
2 lb. frozen, mixed vegetables
3 Tbsp. curry powder
2 Tbsp. garlic
1/2 c. coconut milk powder
2 c. water
Spray 2 1/2-quart or 3-quart crock pot with non-stick spray.
Place 1 pound mixed veggies in bottom of crock.
Add coconut milk powder,
and curry powder.
Place chicken tenderloins on top of veggies.
Top with the remaining frozen veggies.
Add approximately 2 c. water. (You're not going for a soupy texture, and the veggies and chicken will both give off juices, so make sure not to add too much!)
Cook on low for 6 to 8 hours, until chicken is thoroughly cooked and sauce thickens slightly.
Serve over your favorite rice.