Ingredients

• 5 cups freeze dried chicken, sliced or diced

• 2 cups chicken broth

• 1 teaspoon salt

• ½ teaspoon pepper

• 1 ½ tablespoons vegetable or canola oil

• 2 tablespoons curry powder

• 1 ½ teaspoons paprika, substitute cayenne pepper if you like the heat

• 2 tablespoons freeze dried onion

• 1 teaspoon freeze dried garlic

• 4 cups dehydrated potato dices

• 1 (14-ounce) can coconut milk, light or regular

• 1 (14.5-ounce) can stewed tomatoes, Italian style

• 1 (8-ounce) can tomato sauce

• 3 tablespoons sugar

• Hot cooked Jasmine rice or brown rice

Steps

Bring liquids to warm.

Pour the 2 cups chicken broth into a measuring cup or small pot and warm it (microwave or stovetop) until hot but not necessarily boiling — this speeds rehydration.

Rehydrate the freeze-dried chicken.

Put the 5 cups freeze-dried chicken into a bowl and pour about 1½ cups of the hot chicken broth over it. Stir, press the chicken gently so it soaks up liquid, and let sit 5–8 minutes while you start other steps. (If your freeze-dried chicken is already fully cooked, you only need to rehydrate and heat through later.)

Rehydrate potatoes (quick method).

Place the 4 cups dehydrated potato dices in a separate heatproof bowl and cover with the remaining warm broth (and additional hot water if needed) so they’re just submerged. Let them sit 8–10 minutes to plump. Drain any excess water and set aside. (If you prefer, you can add them directly to the pot later and simmer to rehydrate — either way works.)

Prep the spice base.

In a small bowl combine 2 tbsp curry powder, 1½ tsp paprika (or cayenne if using), 1 tsp freeze-dried garlic, 2 tbsp freeze-dried onion, 1 tsp salt and ½ tsp pepper. This makes it easy to add evenly.

Heat the oil and bloom the spices.

In a large skillet or medium pot over medium heat add 1½ tbsp oil. When shimmering, add the curry/paprika mixture and cook, stirring constantly, 30–60 seconds — just long enough to bloom the spices and release aroma (don’t burn).

Add onions/garlic and toast briefly.

Stir in the freeze-dried onion and garlic from the spice mix if not already included. Cook 1 minute until they rehydrate slightly and smell fragrant.

Add tomatoes, tomato sauce, and coconut milk.

Pour in the can of stewed tomatoes (with juices), the 8-oz can tomato sauce, and the 14-oz can of coconut milk. Stir to combine and bring the mixture to a gentle simmer.

Add sugar, rehydrated chicken, and potatoes.

Stir in 3 tbsp sugar (balances acidity), then add the rehydrated chicken and rehydrated potatoes. If you skipped pre-rehydrating potatoes, add the dry/dehydrated potatoes now and increase simmer time as needed.

Simmer to finish.

Reduce heat to low–medium so the sauce maintains a gentle simmer. Cook 10–15 minutes, stirring occasionally, until potatoes are tender and flavors have melded. If the sauce looks too thick, add up to ½–1 cup hot water or broth to reach desired consistency.

Taste and adjust.

Taste for salt, heat, and sweetness. Add more salt or pepper as needed. If you want more heat, add a pinch of cayenne or chili flakes. If it’s too acidic, add a little more sugar or a splash more coconut milk.

Finish & serve.

Remove from heat. Serve hot over jasmine or brown rice. Garnish if you like with chopped cilantro, a squeeze of lime, or sliced green onion.