Growing up the only dish my father ever made was curry. His recipe was wicked spicy and wicked good. He made them about every month or so, that is until the day he made a green curry and we made fun of him. He never made us curry again. After that we had to get our curry on the outside, usually from Chinese take out. It was never as good.
My kids are huge curry fans and I honestly could make this 5 days a week and they’d never get sick of it. I make this dish about as often as my father made it for us. It keeps it in demand around the house. This is not an especially spicy curry, due to the delicate palates of the ladies of the house, but the flavour is wonderful.
- 1 lb boneless, skinless chicken
- 1 cup carrots, chopped
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 cup cauliflower, chopped
- 1 cup butternut squash, diced
- 2 cloves garlic
- 1 400ml can coconut milk
- 400ml home-made chicken stock
- 2 tbsp. Sabji Masala
- Salt and pepper to taste
- In a large Dutch oven over med-high heat melt coconut oil.
- Sauté the onion, carrot and green pepper in the oil until soft and gold-coloured. Add the chicken, garlic and curry powder. Cook until chicken is no longer pink
- Season with salt and pepper.
- Add the coconut milk and chicken stock.
- Bring to a boil, reduce the heat and simmer gently for 30 minutes.
- Add frozen peas just before serving.
- Serve with basmati rice
This recipe was a favourite on my most recent thru-hike of Killarney Provincial Park Trail in Ontario. Served with camp rice at the end of a long day on the trail was perfect.
The only deviation from the Kitchen Recipe to make this Back Country is to cut the protein into small pieces. Otherwise the meat will not be reconstituted at the same time as the rice and vegetables.
Allow curry to cool to room temperature. Place 1½ cup per serving of mixture on the fruit roll-up trays on your Excalibur. On the meat setting, dehydrate for 8 ours, or over night. Once fully dry, seal into vacuum seal bags and store in freezer until ready to head into the back country.
To rehydrate, stir serving into 1 cup/8 oz of boiling water. Boil for 5 minutes, stirring often. Remove from heat and set aside for 10-15 minutes. Serve over camp rice.
Full disclosure, I can't be bothered to make the camp rice separate from the curry. I add ⅓ cup of camp rice to the dehydrated curry mixture and vacuum seal together. You'll need to double the amount of water to rehydrate and cook for 10 minutes rather than 5.