–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
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.