Curried Chicken over Brown Rice

This recipe may seem involved, but is actually quick to prepare - just like most dishes we serve here at home now with our THRIVE Freeze dried foods.  It's great served with some hot rolls, a big salad from your survival garden, OR with a batch of Gluten Free Naan breads.

Curried Chicken Over Brown Rice

1 Cup Instant Brown Rice plus 2 Cups water
1 tsp Chicken Bouillon
Add bouillon to the water in a pot.  Bring to a boil, add THRIVE Instant Brown Rice, bring to a boil, reduce heat and simmer, covered, for about 8 minutes.  Turn off heat and allow rice to sit while you cook the Curry.

1/2 Cup Freeze Dried Chopped Onion plus 3 Tbsp water
1 1/2 Tbsp EVOO
2 1/2 tsp Curry Powder
1/4 tsp cayenne
1/2 tsp salt
1/4 tsp black pepper
1/2 Cup Plain Yogurt or Kefir (I have also been known to use 1/2 Cup
       Sour Cream powder pre-mixed with water in a pinch. It works just as well.)
5 Tbsp Powder Milk and 3/4 Cup water (or 3/4 Cup half and half )
2 Cups Freeze Dried Diced Tomatoes and 1 Cup water (or1-14.5 Ounce can diced tomatoes)
1 1/2 Cup Freeze Dried Chopped Chicken plus 3/4 Cup water
1/4 Cup fresh cilantro, chopped

Place EVOO in a skillet and heat on medium heat. Add the rehydrated FD Chopped onions. Saute lightly. Add the other spices and stir thoroughly. Remove from heat. Add yogurt and stir thoroughly, careful not to allow it to curdle. Gently add the milk and stir. Add the Diced tomatoes and chicken and heat through.

Serve over the cooked rice and sprinkle with chopped fresh cilantro.