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    2 Recipes

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    This recipe was the one that started my trail cooking website - and convinced me to write my first trail cookbook a couple years ago. Taken from my book 'Freezer Bag Cooking: Trail Food Made Simple'. You can prepare it two ways - either in a hikers cooking pot or in a quart sized freezer bag. I listed the one pot method here. For the FBC way, put your dry ingredients in the bag and add the hot water/chicken. Stir, seal tightly and insulate for 15 minutes, then fluff and eat.

    Recipe #316259

    This recipe is from my first trail cookbook 'Freezer Bag Cooking: Trail Food Made Simple'. (by Sarah Kirkconnell) It can be prepared FBC style in a quart freezer bag or done one pot style in your hikers cook set. I will give directions for both ways. You can tone down the curry by all means - or add more ;-) Pack the peanuts and coconut in small zip top bags. For the chicken be sure it has a pop-top for easy opening.

    Recipe #316114

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