CHICKEN & POTATO CURRY WITH CORIANDER – GINGER – ONION – GARLIC IN COCONUT MILK ATOP WHITE RICE

–4 chicken tenderloins or breast strips

–5 or 6 baby Dutch potatoes (sliced)

–curry powder, coriander, ginger, garlic powder (bottled)

–onion (one-half, chopped)

–white rice (instant, boxed)

–lite coconut milk (canned)

–salt and pepper

–olive oil

1 – Place the chicken in a slow cooker, along with the chopped onion and sliced potatoes.  Season with salt, pepper, 2 tablespoons of curry, coriander, garlic powder, ginger, and olive oil.  Add two-thirds cup of lite coconut milk.  Cook on low for 5 and one-half hours.  Then remove the chicken, shred with 2 forks, and return to the cooker for 30 minutes (total cooking time of 6 hours).  Keep setting on warm until time for dinner.

2 – Place two-thirds cup of white rice in a covered baking dish with two-thirds cup of water.  Season with salt and olive oil.  Stir.  Microwave for 2 minutes.  Let sit for at least 5 minutes before serving.

3 – Serve the chicken hot, atop the white rice.  I also served the dinner with a salad.

–chicken adapted from Real Simple magazine.

CHICKEN CURRY WITH TOMATO – ONION – PEPPER IN TOMATO SAUCE / COUSCOUS / GREEN BEANS

–4 chicken tenderloins or breast strips

–curry powder

–tomato (2 slices)

–tomato sauce

–onion (one-half, medium)

–red bell pepper (2 slices)

–tomato sauce (one-half small can)

–coriander (optional)

–garlic powder

–red wine (cooking wine is fine)

–salt and pepper

–olive oil

–couscous (boxed)

–green beans (frozen, 2 handfuls)

 

1 – Slice onion, red bell pepper, and tomato, and place in a covered baking dish.  Pour one-half can of tomato sauce on top.  Add one-quarter cup of red wine.  Season with salt, pepper, garlic powder, coriander (optional), and olive oil.  Microwave on high for 5 minutes.  Place chicken on top of the vegetables.  Season with curry powder, coriander (if using), salt, pepper, and olive oil.  Set aside.

2 – Place three-fourths cup of couscous and 1 cup of water in a large, wide-mouthed, covered baking dish.  Microwave on high for 3 minutes.  Let stand for at least 5 minutes.

3 – Place 2 handfuls of green beans in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

4 – Microwave the chicken for 8 minutes (longer because of the bulk of the vegetables). 

5 – Serve the chicken on top of the couscous, with the green beans as a side.

–chicken adapted from Tesco Real Food web site; other recipes original.

MOROCCAN CHICKEN / WHITE RICE

–4 chicken tenderloins or breast strips

–tomato soup (can)

–onion (medium)

–garlic powder

–cinnamon

–curry powder

–raisins (one-third cup)

–olive oil

–salt and pepper

–chickpeas (garbanzo beans, 1 can)

–almonds (one-third cup)

–white rice (instant)

–chicken broth (non-fat, low sodium)

 

1 – Chop one onion.  Place in covered baking dish, and season with onion oil.  Add a small amount of water.  Cook on high for 3 minutes.

2 – Lay the chicken on top of the onion in the covered baking dish, and season with salt and pepper, cinnamon, garlic powder, curry powder, and olive oil.  Set aside.

3 – Measure two-thirds cup of white rice.  Pour into wide-mouthed baking dish.  Measure two-thirds cup of chicken broth and add to the rice.  Cook for 3 minutes on high.  Let stand for at least 5 minutes.

4 – Drain the can of chickpeas in a colander.  Empty undiluted tomato soup in a large baking dish, adding the chickpeas to it.  Add one-third cup of almonds and one-third cup of raisins.  Season with cinnamon, garlic powder, curry powder, and olive oil.  Cook for 6 minutes in the microwave on high.

5 – Cook the chicken on high for 5 minutes.

6 – Serve with the chicken (with onion) and tomato sauce on top of the white rice.  Serve hot.

–adapted from a Campbell’s tomato soup advertisement.