Or, cooking curry on a camping stove.
I am away with my daughter but this post came as a memory on my time line and so i thought I would share it.
I love cooking outside on our camping stove when it is warm. I had some left over cooked rice to eat up, and a couple of filleted chicken thighs and so I thought that I would stretch it out by making a curry. The bonus of cooking a curry outside it that it doesn’t make your house smell. The smell of curry always reminds me of the dentist as my dentist was above an Indian restaurant. 😊
I have a good stock of spices in my cupboard as I buy them cheaply from the world food aisle at the supermarket. Big packets are the same price as little jars of spice on other aisles. It tastes better with the spices but I have just used curry powder when I have had nothing else. I cut the chicken quite small so that it cooks quickly but it also ensures everyone gets some and tricks you into thinking that there is more meat in it then there is.
This is a healthy meal that is quick and easy to make and you can put in any vegetables that you have in the fridge or freezer. This made enough for two of us and an extra portion for Mr S to take to work.
Recipe.
Oil to cook
1 large onion sliced
2 filleted chicken thighs, cubed (or more if you want. You could also make with a chicken breast.)
1 heaped tsp of each of these – cummin seeds, turmeric, ground corriander, garam masala.
Tomato puree
- Curry powder to taste
I tin of tomatoes
Vegetables- you can use frozen or fresh spinach, green beans, peppers, peas or carrots (I cook carrots for a few minutes in the microwave in a splash of water before adding) or any veg you have in.
- Fry the onion in the oil.
- Add the cumin seeds and continue cooking for a minute. If the pan starts to get dry add a splash of water.
- Add the chicken and all the spices except for the curry powder and cook for a few minutes. Add another splash of water if needed.
- Add the vegetables and cook for a minute and then add the tomatoes and a squeeze of tomato puree (it thickens the sauce) and cook for 5 minutes.
- Add curry powder to taste. (I added 1 tsp of medium curry powder).
- Cook a further 3 to 4 minutes and serve with rice or naan.
I used some bits of fresh pepper and some frozen green beans in mine but you can put in as many veg in as you want.
