This meal is made with dried ingredients, so you can enjoy it many days into your outdoor adventure. It is full of rich creamy flavours, with the coconut milk combining well with the mild korma curry. The blend of ground almonds and chickpea flour thickens the dish and provides plenty of extra energy.
This dish will suit any variety of dried vegetables, so just mix and match according to what you have available.
½ cup dehydrated chicken
1½ cups dried vegetables (peas, corn, beans, carrots, peppers, mushrooms)
¼ cup dried onion and garlic powder
¼ cup sundried tomatoes
½ tsp each of turmeric, ginger, ground cardamom, ground coriander and ground cumin
2 tsp korma curry powder
¼ cup ground almonds
¼ cup chickpea flour
1 packet (50g) coconut milk powder
1 sachet chicken stock
Flaked almonds for topping
Rice or camp bread as an optional extra
At home: Combine the chickpea flour, ground almonds and coconut milk powder in one bag and all the other ingredients in another bag. Pack the flaked almonds and rice separately.
In camp: Soak the dried vegetable, chicken and seasoning mix in a pot with four cups of water. Set to one side for 15min (longer if you have time). When ready, bring this mixture to a slow boil and simmer for 10min, stirring occasionally. Then slowly add the chickpea flour, ground almonds and coconut milk powder, stirring all the time until the dish thickens. Add more water if required.
Sprinkle with flaked almonds and serve with rice or camp bread.
– Paul Garland is the co-author of New Zealand Backcountry Cooking which is available at a special discount for Wildcard holders here.