Trail Curried Chicken with Rice
Posted in /Cooking/Backpacking_Food on Tuesday, December 26, 2017
Currys are probably one of my favorite things to eat on the trail. I've done them vegetarian style, canned meat style and this one is jerky style. Each and every time I have trail curry it is great!
You can use a camp stove or make this sort of meal over a wood stove.
3-4 healthy servings
Ingredients
120 g chicken
1 cup sweet potatoes
8 Tbsp bell peppers
4 Tbsp onion
4 tsp parsley
2 tsp curry
1 tsp cumin
1 tsp ginger
1/2 tsp salt
1/2 tsp pepper
3.5 cups water (the water label on the ziplock has been fixed here on the blog)
1 cups instant rice
Directions at home
1. Slice partially frozen chicken into 1/8-1/4 inch thick slices. Marinate the chicken for 3-6 in a curry of your choosing. Dehydrate on high for 4-6 hours or until the meat is fully dry.
2. Wash and slice bell peppers into 1/8-1/4 inch thick slices. Dehydrate on medium for 6-10 hours.
3. Dehydrate onions or purchase in the bulk food section at the grocery store.
4. Wash and peel sweet potatoes. Slice into 1/8-1/4 inch thick slices then blanch for 1 minute before dehydrating on medium for 4-6 hours.
5. Chop meat and sweet potatoes into bite sized pieces and place in ziplock bag with vegetables and spices. In a small separate ziplock add 1 cup instant rice and add this little bag to the larger bag.
Directions on the trail
1. Combine the ziplock contents and the water in your pot and allow to soak for 10-15 minute (we use this time to set up camp). Do not add the couscous.
2. Bring the pot to a boil and allow to cook for 6-10 minutes, about 3/4 of the way through cooking add the rice.
3. Enjoy!
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