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Recipes
From The Road™ is a special feature of the
DuncanEntertainment web site. Each month, we
feature a food or dessert recipe that is routinely
prepared by a well known adventure guide. These
recipes are designed specifically for outdoor
cooking by those of you who enjoy kayaking,
rafting, biking, fishing, trekking, climbing
or camping in wild places around the world.
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Our first Duncan Entertainment Group cookbook,
Recipes From The Road™, will be available in 2003.
Inquiries into the book can be made now by contacting
Bob Huck at Bob@DuncanEntertainment.com.
(Ten percent of the proceeds from sales of the
book will be donated to a protection fund for
the Arctic National Wildlife Refuge.)
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Please
remember to carry out what you carry in. Leave
only footprints behind.
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CARBER'S
CHICKEN CURRY
Butch
Carber is the co-general manager and operations director
for Juneau-based Alaska Discovery … the Alaska arm
of the Mountain Travel Sobek family. For more information
on Alaska Discovery visit the links section of this
web site.
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Butch
Carber started guiding canoe and backpacking trips in 1976
with a small adventure travel company he started called
Pacific Adventures. He sold his company in the spring of
1983 to pursue whitewater rafting full time. After stints
in California, Oregon and the Grand Canyon, Butch went to
Africa's Zambezi River with Sobek in 1984 and spent the
next two years guiding adventurers down that remarkable
river.
In December of 1986, Butch headed to Chile's Bio-Bio River
with Sobek. That led to rafting trips for Sobek on Alaska's
Tatshenshini River and Turkey's Coruh River. He continued
on all three rivers through 1998.
Butch was on Sobek's exploratory team of the Brahmaputra,
India, Jan. 1995 and ran the first paddle boat descent.
He ran the first paddle boat on the Coruh River and he joined
the exploratory team on Ethiopia's Tekeze River in 1996.
Butch has led trips in Indonesia, New Guinea, Antarctica,
and Nepal as well as treks up Africa's Mt. Kilimanjaro.
He was also married atop Mt. Kilimanjaro in September, 1989.
Butch is now semi-retired from guiding. Why? Because he
is the co-general manager and operations director for Juneau-based
Alaska Discovery … the Alaska arm of the Mountain Travel
Sobek family. Alaska Discovery can be accessed through the
links section of this web site.
CHICKEN
CURRY
For six people
The
Ingredients:
* 1/4
pound of butter
* 1 large onion
* 4 chicken breasts (more or less depending on how many
folks are eating)
* 2 cups of chicken broth (or boullion cubes if you're packing
light)
* a wee bit of flour
* a wee bit of curry powder (figure half a cup and you've
got plenty)
* 1 cup of cream
* 2 good sized cups of rice
* Optional
vegetables - add fresh vegetables to the mix if you're able
to carry them with you and keep 'em fresh - broccoli, carrots,
celery, peas, etc.. Best if cut into small chunks and mixed
in while cooking.
* Optional
condiments - you can spruce things up once you're ready
to serve the dish by adding bananas, raisins, and spring
onions on the side. Chutney is great as well (peach jam
& a spicy mustard to taste).
The Process:
First,
make sure you've got a cold drink nearby. Remember, curry
dishes are spicy and onions make you cry …so you'll
need refreshment of some kind. My friend Chip recommends
adding small shavings of fresh ginger root to a cold beer.
Cooking
this dish doesn't take long so make sure you cook your rice
timed to completion of the curry mix. If it's not instant
rice (and we recommend the real thing), you'll be starting
the rice before everything else. Remember, it can always
sit a while if it has to while you're waiting for the curry.
Second,
sauté the butter and large onion until golden brown.
Then brown the chicken in the same mix. As soon as it's
cooked pretty well, add 2 cups of chicken broth (boullion
cubes work fine) with 3 tablespoons of flour … making
a rue of sorts.
Then
add 3 tablespoons of curry, more if you like it stronger.
Stir it up until you feel like the curry is cooked in well
and then add 1 cup of cream. Again, stir it well, then take
the pan off the heat.
Serve
the chicken curry over rice, with condiments on the side.
I usually line condiments around the outside of each plate
with the chicken curry over rice in the center. I like adding
the condiments because each one brings a different flavor
to the curry.
Serves
6. Double it if necessary.
Ummm
ummm good.
Please
remember to carry out what you carry in. Leave only footprints
behind.
Looking
for more recipes? Check out a few more of our favorites:
Mike
Speaks' MEXICAN SALAD
Julie Munger's DUTCH OVEN LASAGNA
Frenchy's HALIBUT CATAGANTY
Mike Speaks' COWBOY POTATOES
