Many campers are fortunate to have an oven in their unit, either a built in gas oven, or, possibly, a free standing oven / microwave, running from the electric hookup, but, for the vast majority of camping chefs, a two burner hob and grill is as far as it goes. As much as possible, we will be looking at recipes that can be created, in as little time as possible, using the minimum of equipment.
Our first recipe is the epitome of that requirement, as it can be cooked on a single burner, and takes less than half an hour from start to finish.
The quantities here are based on cooking for two people, so to cook for more or less, you can adjust the quantities accordingly.
- 2 tsp cooking oil
- 1 large onion
- 2 large chicken fillets, cut into bite size pieces
- 4 tsp curry paste (whatever your favourite is)
- 1 mug basmati rice
- 1.5 mugs chicken stock
- 2 mugs mixed vegetables
- 1 mug frozen leaf spinach
You can substitute pretty much any fresh vegetables, for the frozen ones, to your own taste, especially if you don’t have a freezer with you.
- Heat the oil in a frying pan, then fry the onion for 5 to 6 minutes until softened. Add the chicken pieces, fry for a further couple of minutes just to colour the outside, then stir in curry paste and rice. Cook for another minute
- Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then enjoy.
Original recipe from Good Food magazine, October 2008