- 1½ cups instant rice
- ½ cup cooked and dehydrated lentils
- ½ cup chopped dried mangoes
- 1 tsp low sodium chicken or vegetable bouillon
- 2 tsp mild curry powder
- 2 tsp garam masala
- ½ tsp diced dried garlic
- ½ tsp ginger powder
- 1 Tbsp corn starch
- 1 tsp dry onion
- ¼ tsp turmeric powder
- ¼ tsp cayenne pepper
- ¼ tsp fine sea salt
- 7-ounce pouch chicken breast
Pack the rice and lentils in a quart freezer bag. Pack the sauce ingredients in a sandwich bag and tuck the chicken pouch with the two bags.
Bring 2 cups water to a near boil and add to the rice/lentil bag. Stir well, seal tightly and put in a cozy for 15 minutes.
In your pot bring 1 cup water and the sauce ingredients to a boil. Lower the heat and simmer till the sauce thickens (this takes less than a minute). Stir in the chicken, breaking up any large chunks and then take off the heat, cover tightly and let sit for 5 minutes.
Divide the rice and top with the sauce.