EasyPrep Food Storage
Food Storage from The Ready Store
updated 10/11/14

Recipes from the Galley - Lunch / Dinner

Chuck's Chicken Curry
  1 pkg instant yellow curry
  1 can chicken
  2 chicken breasts 
     cooked and diced
  1 zucchini
  1 onion
  2 carrots
  1 C shredded cabbage
1/4 C raisins
Almond slivers, mango chutney

In pan, saute carrots, onion and zucchini. Add cooked chicken and curry mix then cook per package instructions.  Add cabbage and raisins, cover and simmer for two minutes.

Serve over rice or noodles.  
Top with almonds and mango chutney.  
   2  Tbsp oil or butter
1/2  lb lamb round top
   4  carrots
   4  med red potatoes
   1  med onion
   1  med apple
   1 pkg instant coconut milk
    2  Cups coconut milk
    2  Tbsp curry powder
    1  Cup quinoa
1/2  Cup raisins
Mango Chutney

Mix coconut milk and curry powder in a cup and set aside.
Heat pot and add oil or butter and braise the lamb.  Add chopped carrots, onion, apple
then pour the curry milk over top.  Using a spoon make a "hole" in the middle by pushing vegetables aside and pour in uncooked quinoa.  Sprinkle raisins over the whole dish.
Secure lid on pressure cooker and place on stove.  Bring cooker to pressure, reduce heat and cook for 30 minutes.
Serve topped with a spoonful of Mango Chutney.