Backcountry adventure and cuisine for aspiring hiker trash
A different take on chicken curry
I made this one on the 2nd evening of my recent section hike, as the sun was setting over Farles’ Prairie in the Ocala National Forest. I had a fellow hiker with me in camp that night, and it was cruel to cook up something that smelled this good in front of a stranger…..so I shared. A little. John claimed it was tremendous. I certainly had no trouble scarfing all of my share down. It’s enough for one hungry hiker for sure, but you could stretch it to feed 2 with a little more rice.
There are a couple of unusual ingredients, but you can find them both on Amazon. Sri Lankan curry powder is one of them- it’s a slightly different blend, and it’s toasted, which accounts for the relativey dark color of the dish. You’ll also need dried curry leaves. And per usual, a couple of fresh ingredients for which you can substitute the dehydrated equivalent if you don’t mind sacrificing some flavor and becoming a fountain of flatulence.
Here’s what it all looked like before I got started (the Sangria was my choice to accompany the meal but isn’t an ingredient).
All of that minus the fresh stuff only weighed 9.9 oz!
INGREDIENTS:
1 small onion, diced
2 cloves of garlic, minced
3 slices of ginger root, minced
1 packet of ghee
1 packet of olive oil or coconut oil
4 curry leaves and 1″ of a cinnamon stick in a mini ziploc
1 1/2 TB Sri Lankan curry powder in mini ziploc
1 packet of sea salt
1/2 tsp cayenne and 1/2 TB paprika in a mini ziploc
1 cup of freeze-dried chunk chicken in snack-sized ziploc (splash with water a few minutes before using)
1/4 cup dehydrated tomato dices in snack-sized ziploc (splash with water a few minutes before using)
1 tsp brown sugar in mini ziploc
1 tsp of apple cider vinegar in a mini dropper bottle
1/2 package of Chao Thai coconut milk powder in snack-sized ziploc)
1/2 cup basmati rice
DIRECTIONS:
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