Cashew chicken rice curry

4 -6

Ingredients

Quantity Ingredient
2 cups Basmati rice bottom of ziplock bag
1 tablespoon Oil from staples or in a small, tight container
1 tablespoon Chicken bullion powder (optional) 1/2 t. salt if omitted
Pre-mix and pack in plastic wrap tube
1 teaspoon Ground cumin
¾ teaspoon Ground coriander
¼ teaspoon Dry mustard
½ cup Shredded coconut
1 small Onion, chopped OR
1 tablespoon Dried onion flakes
2 tablespoons Curry powder wrap separately
3½ cup Water
¾ cup Roasted cashews
¼ cup Dehydrated mixed vegetables (optional) another wrap
⅛ teaspoon Dry ginger
½ teaspoon Dried mint
¼ teaspoon Cayenne (more or less)
⅛ teaspoon Mace or nutmeg
½ cup Raisins or dried fruit

Directions

PUT IN 'PHARMACY' WRAP TUBE

PER TABLESPOON OF CURRY POWD

COMPANION FOODS OR GARNISHES

Commercial curry powder can be used, but fresh is superior.

Briefly saute the onion in the oil and add the curry. Stir to soak up the oil, then add the rice. Continue to stir for another minute or two. The rice should warm up and get coated with the curry mixture (and smell great!). Add the water and bullion powder and vegetables.

If adding the dried vegetables, increase water by ½ c. Stir several time to prevent the bottom from burning. Simmer for 20 minutes or until the water is absorbed and the rice is tender. A few minutes before the rice is done, mix in the cashews. Serve with coconut and raisins on the side.

The whole thing fits in a quart size plastic wrap bag. The chicken bullion may be omitted to make the dish vegan. Brown rice is OK but takes longer to cook, and more water. Small amounts of dry stuff go neatly in a 'pharmacy' wrap of plastic wrap or waxed paper: put powder in middle, put sides together and fold twice, fold in ends away from folded side and rubber band or tie. Camp stoves/fires are notoriously hot or uneven, so getting a good simmer may be difficult, especially in wind. Adjust cooking time and water as necessary.

by Gene Kremer (gene.kremer@...) Submitted By GENE KREMER On 11-20-94

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