Sweet and sour curried rice


3 chicken breasts, boneless and skinless

1 pineapple

2 apples

2 cups rice (choose for desired boiling time)

1 cup bulgur (for texture)

1 package dried onion soup mix

4 tablespoons margarine or oil

1 teaspoon salt

1 tablespoon garlic powder

1 tablespoon curry powder

1/2 cup sliced almonds

7 cups and 1/2 cup water

1/2 cup brown sugar

1/4 cup vinegar

2 tablespoons soy sauce

Cooking Equipment: 

2 pots or 1 pot and 1 saucepan

Cooking Time: 
40 min

At home: Bake the chicken breasts; I use Shake and Bake. Cut up and dehydrate the chicken. Cut up and dehydrate the pineapple. Cut up and dehydrate the apples. Store the margarine or oil in a small Nalgene bottle. Store the vinegar and soy sauce in a small Nalgene bottle. Store the rice, bulgur and onion soup in a single Zip-Lock. Store the curry and garlic powder in a Zip-Lock or a small Nalgene bottle. That morning or afternoon: Rehydrate the chicken. Rehydrate the pineapple and apples. That evening: Bring 7 cups salted water to a boil. Add rice, bulgur and onion soup. Simmer as long as necessary for the rice you chose. Saute or otherwise cook fruit in the margarine (or oil) and spices for 5 to 10 minutes. Add chicken and nuts; cook a few more minutes, stirring constantly. Add vinegar, sugar and soy sauce. If necessary, add 1/2 cup water. Simmer about five minutes. Set aside in a warm pot. When rice is cooked, mix it together with the fruit. Comment: You may have to cook longer to get rid of the excess water from the rehydration.


Full title: Sweet and Sour Curried Rice with Chicken and Fruit Acknowledgement: Adapted from a recipe by Jayne Beardsmore. Serves six very hungry paddlers. Cooking time is determined by the kind of rice you choose.

Vegetarian Recipe: 
Dehydrated Meal: 
Preparation Difficulty: