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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This recipe is from my first trail cookbook 'Freezer Bag Cooking: Trail Food Made Simple'. (by Sarah Kirkconnell) It can be prepared FBC style in a quart freezer bag or done one pot style in your hikers cook set. I will give directions for both ways. You can tone down the curry by all means - or add more ;-) Pack the peanuts and coconut in small zip top bags. For the chicken be sure it has a pop-top for easy opening. Ingredients:
3/4 cup couscous |
2 tablespoons coconut cream powder |
2 tablespoons freeze- dried green beans |
2 teaspoons mild curry powder |
1/2 teaspoon ginger powder |
1 pinch salt |
1 (5 ounce) can chicken |
2 tablespoons chopped peanuts |
2 tablespoons shredded coconut |
Directions:
1. Bring 1 1/4 cups water and the chicken (with broth) to a boil in your pot.
2. Add in the dry ingredients.
3. Turn off the heat, stir, seal tightly with the lid and let sit for 15 minutes.
4. Top with nuts and and coconut.
5. Freezer bag cooking method:.
6. Put the couscous through salt in a quart freezer bag.
7. Add the chicken with broth and 1 1/4 cups near boiling water to the bag.
8. Stir well, seal tightly and let sit insulated for 15 minutes.
9. Proceed as above.
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