Mango Chicken Curry over Lentils and Rice

Mango Chicken Curry over Lentils and Rice
  • 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.
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.