Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 391 kcal | 111 kcal |
| Protein | 27.4 g | 7.8 g |
| Fat | 6.9 g | 1.9 g |
| saturated | 2.9 g | 0.8 g |
| Carbohydrate | 49.8 g | 14.1 g |
| sugars | 9 g | 2.5 g |
| Fibre | 4.5 g | 1.3 g |
| Sodium | 145 mg | 41 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1/2 cup dried chicken
- 1 cup dehydrated cooked rice
- 1/2 cup dehydrated vegetables (carrot, onions, tomatoes, corn, peas)
- 1/2 teaspoon chilli powder
- 2 teaspoons curry powder
- 2 tablespoons powdered milk
- 2 1/2 cups water
Instructions
- Check what you are starting with. Every solid thing in this recipe is already dehydrated, so the method is about putting water back rather than cooking — if the chicken or rice is not fully dry going into the bag, none of the storage advice holds.
- Tip the chicken, rice and vegetables into the pot with the water and leave them to soak before any heat goes near them. Cold soaking gets water into the middle of a dried piece, where boiling just seals the outside.
- Bring the pot up to a boil after the soak and let it hold there for only a minute. Longer and the rehydrated rice, which is already cooked, breaks down into porridge.
- Take the pan off the heat before the milk powder goes in, then whisk it through with the chilli and curry powder. Milk powder dropped into a boiling pot clots into lumps and the spices raft on top.
- Cover it and leave it to stand for ten minutes off the heat. This is where the meal actually finishes — the residual heat softens the vegetables and the curry powder loses its raw edge.
- It is ready when the carrot has no crunch left and the sauce coats a spoon. If anything is still firm, add a splash of boiling water, cover it again and give it another five minutes rather than putting it back on the flame.
- Store the dry ingredients pre-measured in a sealed bag or jar and it will keep six months in a cool cupboard. The dried chicken sets that limit, not the rice, and a bag that smells at all sour or fatty on opening should be thrown out.
