Cashew Chicken Curry (Backpack Version)

This chicken recipe was submitted by one of our readers, Ken Harbison from

Rochester, NY. Ken says this recipe was a hit on a backpacking trip of his

local Adirondack Mountain Club. It was originally published in the

Geneseean, the newsletter of the Genessee Chapter ADK.

 1/4 cup raisins or chopped dried fruit

 1 1/2 oz freeze-dried peas and/or carrots or Just Vegetables

 1 - 2 tsp. curry powder

 1 cube vegetable or chicken bouillon

 3 oz canned chicken

 1/4 cup dry milk

 1 1/4 cup water

 1 cup instant rice

 1/3 cup cashew nuts, in pieces

 2 oz (1/2 cup) shredded or sliced Cheddar or Jack cheese (optional)

Combine the ingredients with the water. Cover, bring to a boil and cook for

1 minute. Add instant rice, return to a boil, and cook covered for 1 minute.

Blend in the cashews. Top with cheese, if desired. Turn off the heat and

allow to stand covered for 4 min.

For car camping, one may substitute 8 oz. canned or frozen peas or carrots

for the freeze-dried vegetables; reduce water by 1/4 cup. The amount of

chicken may be increased as well.

Makes 2 generous servings.