Mild Chicken Curry with Coconut Rice
Chicken, potatoes, carrots, celery and onions are combined with a mild curry sauce that is out of this world! This mild, yet flavor packed dish, is served with a coconut rice and will surely make a curry lover out of you! - Gluten Free
Thaw in the refrigerator for 2 to 3 days or until completely thawed. Cook rice as directed. Meanwhile, in a large skillet, cook the chicken tenders in 1 tablespoon of cooking oil over a medium heat for 5-10 minutes, until your meat thermometer reads 165 degrees. Push the chicken to the edges of the pan. Add the contents of the veggie package. Cook & stir 7 minutes. Add the contents of the sauce package and 1 ½ cups water (3/4 cup for small). Cook & stir until thickened & bubbly. Serve over the rice.
Rice - Bring a saucepan of 2 cups of water (4 cups for 2 bags), 1/2 teaspoon salt, and 1 Tablespoon of butter to boil. Add rice, stir and cover tightly simmering over a low heat for 15 minutes. Remove from heat and let stand covered for about 5 minutes more.
Serve with pot stickers.