Coconut Chicken or Tuna Curry

Servings: 2 | Calories: 445 | Cooking Time: 20 min

DESCRIPTION

There is nothing like a hot coconut curry at the campsite or riverside after a day of hiking. It's something about the savoury mix of spices and cool sweetness of the coconut that makes you feel at home while you are outdoors. There are a couple of ways to go about preparing this meal depending on if you are planning a day hike, overnight camp, or a longer trip.

The optional ingredients for this curry are all fine at room temperature for a day or two in your backpack so for shorter trips they're a great addition to add additional nutrients and flavour if you don't mind the extra weight. If you want to save weight and time on the trail, you can prepare this meal and dehydrate it in advance, just be sure to add the coconut milk powder after you have dehydrated the meal to keep it from going rancid.

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INGREDIENTS

• 1 cup rice (use quick cooking rice if you aren't dehydrating)

• 1 can (354g) chicken or 2 cans (142g) tuna

• 1/2 cup coconut milk powder

• 1 tablespoon curry powder

• 1 cube tomato chicken bouillon

• 1-2 tsp olive oil or vegetable oil

• 2 cups water

OPTIONAL INGREDIENTS

• 1/2 cup chickpeas

• 1 medium onion chopped

• 1 clove garlic diced

• 1 pimento pepper diced

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INSTRUCTIONS

1. Heat the oil in your pot.

2. (Optional) Saute the onion, garlic, and pimento peppers for 1-2 minutes.

3. Add the curry powder to the hot oil and saute for 2 minutes to cook the curry powder.

4. Add the chicken or tuna to the pot and stir until the meat is fully coated in curry; if using chicken: cook for 4-5 minutes stirring occasionally to seal the outside (if using tuna proceed to the next step).

5. Add two cups of water, the coconut milk powder, and, if using, the chickpeas to the mixture in the pot and stir.

6. Add the rice and cook the mixture according to the package instructions.

7. Remove from the heat, cover, and let stand for a few minutes before serving.