Dried Chicken Curry
Thanks very much to Agnes Pomerleau, who shared this recipe with my buddy Vicky Wallace, who shared it with me!
Ingredients:
- 4 chicken breasts
- 1 small onion
- 2 garlic cloves
- salt and pepper
- 3 jars prepared mild curry sauce
- 2 cups frozen mixed peas and carrots, partially thaw and dice very finely
- 1 green pepper
- 2 tbls. olive or vegetable oil
- 4 medium potatoes
- 2 cups instant rice
Directions:
Peel and cut onion and garlic into large pieces. Place in a pot with raw chicken breasts and cover with water. Add salt and pepper. Bring to a boil and then lower heat and simmer about ˝ hour. Drain water and discard garlic and onion. Cool chicken slightly and then dice very finely, into pieces about ˝ of a centimeter square. Set aside. Dice green pepper and frozen peas and carrots into very small pieces. Measure oil into a large pot. Add pepper, peas and carrots. Sauté until vegetables are soft. Add chopped precooked chicken and heat through. Pour jarred curry sauce into pot and bring mixture to boil. Dice the potatoes, also in very small pieces, and add to boiling mixture. Simmer until potatoes are cooked. Remove from heat and cool slightly.
Measure the amount of curry, then spread on parchment paper in food dehydrator and dry until totally crunchy. Break up and store in seal bags. Label with the amount of curry that was measured. To re-hydrate, add sufficient water to make the same amount of curry that was originally dried. Let soak up to 2 hours if possible to save fuel and cooking time. Simmer until fully re-hydrated, about 30 minutes. To test, check that chicken is soft. If not, add a little water at a time, as needed, and simmer longer. When curry is fully re-hydrated add 1 cup of water and 2 cups of instant rice. Remove from heat and let stand about 5 to 10 minutes until rice is soft. Or, prepare rice separately according to package directions and serve with curry.
Note: If you are not dehydrating this recipe, the vegetables and chicken are nice cut in larger cubes for a more pleasing texture. This recipe can also be used with ground chicken. Brown the chicken along with the peppers, peas and carrots and then drain the fat and add salt and pepper.