One of the original FBC (Freezer Bag Cooking) recipes, this is a filling recipe, and will tackle a big appetite. You can use whatever nut you like, toasted cashews go well, which is what I used when I first created this recipe. When revisiting this recipe we used hemp seeds, as we keep a nut-free home due to our youngest son’s severe allergies these days.
Chicken Curry Rice
Ingredients:
- 1 cup instant rice
- 2 Tbsp golden raisins
- 2 Tbsp diced dried apples*
- 2 tsp diced dried onion
- 1 tsp butter powder
- 1 tsp mild curry powder
- 1/8 tsp ground allspice
- 1/8 tsp ground cinnamon
- 2 Tbsp diced toasted nuts (your choice)*
Also Take:
- 1 can 5-ounces chicken, with pop top
- 1 Tbsp or 1 packet olive oil
Instructions:
At home in a quart freezer or sandwich bag pack the dry ingredients. Mark bag “Add 1 cup water”. Pack the chicken and oil with everything.
FBC method:
Add 1 cup near boiling water, chicken with broth and oil. Stir well, seal tightly, and put in a cozy for 15 minutes.
Mug method:
Add 1 cup boiling water, chicken with broth and oil. Stir well, cover tightly, and let sit for 15 minutes.
One Pot Method:
Bring 1 cup water, chicken with broth, and oil to to a boil in a pot. Add in dry ingredients, stirring well. Cover tightly and let sit for 15 minutes. In cooler temperatures or at high altitude, use a pot cozy.
Serves 1 large appetite.
Notes:
For the apples you can use air dried, or freeze-dried. We tried out a brand of thinly sliced dried ones:
