Van Camp Cooking – Chicken Curry on the Fire.


Child friendly, lightly spiced autumnal curry, golden turmeric colour and cosy fire side cooking to warm the hands over after a breezy afternoon out in the elements.


A knob of coconut oil (or cooking oil/butter)

1 teaspoon each of turmeric & garam masala

Small piece of chopped ginger

1 Onion

4 or 5 cloves of garlic

Tin of chopped tomatoes

Tin of coconut milk

A handful of fresh coriander

Chicken pieces (equivalent to 2 x chicken breasts but we buy cheaper cuts like de-boned chicken thighs)

Any left over veg we need to use up – spinach, mushrooms, kale or peppers work well.

Serves two adults and two small eaters.


How to:

  1. Build a large fire with a good few logs and allow it to burn down for 20 minutes or so until the initial fierceness of the flames have subdued.
  2. Get your Dutch oven or other fire proof food receptacle on the go.
  3. Fry up the spices in the coconut oil.
  4. Add the chopped onion and garlic.
  5. Add the chicken and fry for a couple of minutes.
  6. Chuck in the tinned tomatoes and coconut milk.
  7. Simmer for 30-45 mins depending on the heat of your fire.

Serve with bread or rice.