Mango Chicken Curry over Lentils and Rice
Ingredients:
- 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
At home:
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.
In camp:
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.
Serves 2.
Notes:
This was a recipe re-do of a recipe that called for both raw rice and lentils. By using dehydrated versions one doesn’t need two pots nor extra fuel. I also tweaked the spices as the original was quite heavy handed. The recipe called for ½ tsp of cayenne pepper of which we cut back to ¼ tsp. If you do not like spicy foods consider cutting it back to 1/8 tsp or entirely leaving it out. All the spices can be found at any well stocked grocery store, including the garam masala.
Nutritional Stats per serving: 682 calories, 4½ grams fat, 40½ grams protein, 7 grams fiber, 719 mg sodium
Dry weights: Rice/Lentils and dry sauce: 14.2 ounces. Chicken 7.3 ounces.