28 March 2013

Crock Pot Gourmet: Chicken Curry

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.

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