Green Chicken Curry – a Hungry Kayaker recipe

This week I am giving a peek into the pages of my camping cookbook  The Hungry Kayaker, a common sense guide to cooking and camping. Chicken dishes and camping don’t usually go together in the same sentence. Chicken is one of those ingredients that has to be treated carefully in a wilderness camping situation and most people will choose to avoid it and use alternative meats instead. But I have found that with a little forethought and preparation having a chicken dinner in camp can be done safely. It is like all things, a comfort level preference but if you are willing to give it a go here is one of my favorite recipes.

Green Chicken Curry is simple and simply delicious. Though it may be tough to get your hands on those illusive green chickens, ha!

Okay, bad joke, but a great recipe.

This makes 4 servings and I am supplying the ingredients you will need to make the curry paste, however if you want to simplify things more you can find some pretty good green chili pastes at your local store. I like making things from scratch, but I know that isn’t everyone’s cuppa tea.

Ingredients:

for paste…

4 fresh green chilis, chopped

1 small onion, chopped

4 cloves garlic, chopped

1 cup fresh corriander

2 tablespoons oil

1 teaspoon coriander seeds

1/2 teaspoon cumin seeds

For the chicken….

400ml coconut milk

2 boneless, skinless chicken breasts cut into cubes

2 tablespoons sugar

1 tablespoon lime juice

3 tablespoons fresh basil, chopped

4 – 6 mushrooms, sliced

At home:

Cut chicken breasts into bite sized peices and cook. Doing this will add to the length of time you can store the meat and pre-cooking will keep you safe from it going off as well as the benefit of speeding up the cooking process in camp. To pre-cook the chicken pieces I will place them in a pot of boil water for about 10 minutes. Allow to cook completely and place into an air-tight container.

Place chili, onion, coriander, and oil into blender and process to a smooth paste. Add coriander seeds, cumin seeds and blend to combine. Place paste in a Ziploc container.

In camp:

In a fry pan place curry paste and cook, stirring over a medium heat for 2 minutes. Add half the cocnut milk and cook, stirring for 5 minutes. Add chicken and mushrooms. Stir in remaining coconut milk and simmer for 10 minutes, or until chicken is cooked. Stir in sugar, lime juice and basil. Serve over rice.

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