Sauté the onion and garlic in the oil until translucent and slightly browned.

Add the greens and stir-fry until wilted.

Add the chicken and rice, stirring until heated through.

Stir in the entire jar of curry sauce and simmer for 5 minutes or so to meld flavors.

Remove from the heat and spread thinly on silicone drying mats. Place the mats in a dehydrator and process until dry and crunchy—usually about 12 hours.

Check to make sure no moist bits remain. Remove from the dehydrator, transfer to a plastic zip-close bag and crush with your hands, or a rolling pin, into smaller bits.

To rehydrate, empty the bag into a pot or large thermal cup, add 2 cups of hot-to-boiling water and stir occasionally until the water is absorbed.

Before serving, stir in additional butter or oil—about 1 tablespoon per person.

*Use fat sparingly in recipes you plan to dehydrate. Add it in just before serving.