Easy, One Pot Campfire Chicken Curry
This Easy Chicken Curry recipe is a fantastic, one-pot campfire meal. A little prep before the camping trip makes it a FAST dinner to cook!
Servings: 4 Servings when served with rice, or two when served without.
Calories: 374kcal
Equipment
- 1 Large Skillet
Ingredients
Spice Mix Packet
- 2 teaspoon Ground Ginger
- 1 teaspoon Curry powder
- 1 teaspoon Garam Masala
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Coriander
- 1 teaspoon Turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon Cumin Seeds
- ½ teaspoon Cayenne powder
- ¼ teaspoon Cardamom
Curry:
- 1 Small Onion chopped
- 2 tablespoon Olive Oil
- 2 Small Boneless Skinless Chicken Breasts Chopped
- 13.5 oz Coconut milk
- 2 tablespoon Soy Sauce Coconut Aminos, or Tamari
- 1 lb Frozen Broccoli and Cauliflower or frozen vegetable mix of your choice.
- Salt and pepper
- Rice or Cauliflower Rice for Serving - Optional. We'll do this recipe as 4 servings if we're serving with rice, or just split the batch into 2 servings and have it by itself.
Instructions
Ahead of Time:
- Mix the spice packet ingredients together, transfer to a small zip top plastic baggie. Push out excess air, seal.
To Make the Curry:
- Get a medium-hot fire going. You don’t want it roaring, but you do want it to sustain a low boil for 20 minutes or so.
- Note: If you’re cooking at home, set your burner to medium-high.
- In a Dutch oven, saute the onion in the olive oil until the onion is translucent and tender.
- Add the chopped chicken breasts, continue cooking until browned on all sides, and almost completely cooked through.
- Add the coconut milk, soy sauce, and contents of the spice mix baggie, stir well to combine. Simmer until it starts to thicken, about 10 minutes.
- Add the frozen veggies. Continue cooking, stirring frequently, until the veggies are heated through and cooked to a texture you like.
- Serve hot, with rice or cauliflower rice... or not!
Notes
Leftovers: Once cooled to room temperature, leftovers can be transferred to an airtight container and stored in the fridge for up to 4 day. Best served reheated.
Nutrition
Serving: 1fourth of the recipe | Calories: 374kcal | Carbohydrates: 14g | Protein: 18g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 618mg | Potassium: 874mg | Fiber: 4g | Sugar: 4g | Vitamin A: 27IU | Vitamin C: 59mg | Calcium: 67mg | Iron: 5mg
