Camping curry
This is our camping curry because it only needs a few ingredients and it comes together quickly compared to some of my other curry recipes that develop in flavour thanks to long cooking times. The spices are from my camping spice kit so I always know I have them on me and there is nothing fancy in there. You can carry the onions, garlic, ginger, tomatoes, chillis and coconut cream around out of the fridge so all you need to do is buy some chicken on the day. If you are camping and looking for even more speed and ease, ask the butcher to slice the chicken for you.
Ingredients
- 1 white onion sliced
- 1 red onion finely diced
- 3 spring onions finely diced
- 80 g ginger grated
- 8 cloves garlic 50% roughly chopped 50% grated
- 5 vine tomatoes roughly chopped
- 200 ml tap water
- 4 chicken breasts sliced
- 100 ml coconut cream
- 25 g fresh coriander chopped including stalks
- splash of white wine (optional)
- sea salt to taste
Spice mix
- 1 tbsp cumin seeds
- 1 tbsp chilli flakes
- 1 tsp ground turmeric
- 3 tbsp curry power
- 1 tsp ground black pepper
Instructions
- Prep your onions, ginger, garlic, tomatoes, coriander and chicken then set them aside.
- Gently toast your cumin seeds and chilli flakes in a dry frying pan - be careful not to burn. Set them aside in a bowl and add your tumeric, curry powder and pepper to this mix.
- In a large pan add olive oil and fry your onions, ginger and garlic on a low to medium heat. It’s really important that the onions cook slowly. You want them golden but this will take a good 10 mins to achieve. If you rush this you will get a different flavour.
- After 10 mins your onions should be soft and starting to turn a golden colour. Colour is flavour so you want to be sure you achieve this before you the next step.
- Add some more olive oil to your onions which should be sizzling now. Be careful not to burn them. Add your spice mix, stir and let this mixture cook for 2 minutes on a medium to high heat.
- Add the tomatoes, give it a good mix, add a splash of white wine mix through to deglaze the pan. Basically, you are incorporating any of the flavour stuck to the bottom of the pan into the sauce. If you don't have any wine to hand use a bit of your water.
- Add 200ml tap water then put the lid on the pan with the heat reduced to low and cook for 10 minutes.
- Halfway through take the lid off and use the back of a spoon to crush the tomatoes. Season with sea salt, put the lid back on and keep cooking.
- Remove the lid and break down any remaining tomatoes then add your coconut cream, season and add your sliced chicken. Give it all a thorough mix.
- When the chicken is cooked add a handful of the coriander, give it a mix and serve with fresh coriander and sides of your choice.