Be sure to test any curry recipe before you go
backpacking. A typo in a magazine article resulted in a dinner that
was inedible
when we were at the river's edge in the Grand Canyon. That was a hard way
to learn a lesson.
Chicken Curry with
Rice
Serves:
3
Source:
MDW
Pots:
2
Weight:
?
Calories:
Approx 2314
(771/person)
Quantity
Fresh
Ingredients
Quantity Dehydrated
Calories
Weight (ounces)
1 pkg
S&B Golden Curry Sauce Mix
(choose hotness)
3.5oz
500
3.5
2
Tbsp
Vegetable oil
-
240
1.0
1-1/4 lbs
Chicken breast,
shredded in 1/8” thick or thinner bite size strands
1-1/4 cups
500
4.5
2
Carrots, cut in 1/8” thick bite size strips
1/2 cup
48
2
Parsnips, cut in 1/8” thick bite size pieces
1/2 cup
100
1
Rutabaga, cut in 1/8” thick bite size pieces
1 cup
50
1 cup
Peas
1/3 cup
116
1 1/3
cups
Uncle Ben’s
Boil in the Bag Rice (4 cups prepared)
1-1/3 cup
760
7.9
? cups
Water
-
-
TOTAL
2314
?
In a medium pot, sauté
re-hydrated chicken and vegetables in oil for 2 minutes. Add 2
1/2 cups water (use reserve from re-hydrating vegetables) and
bring to boil. Reduce heat and simmer until meat is tender,
about 10 minutes. Break S & B Golden Curry Sauce Mix into
mixture, stirring until completely melted. Simmer 5 minutes,
stirring constantly. Serve hot over rice. Prepare rice by
placing bags of rice in boiling water for 10 minutes. If cooking
over a single burner, the water for the rice should be brought
to boil before the curry mixture is added to the chicken and
vegetables.
