This is one of those hiking recipes I stumbled upon one day whilst cleaning out my herbs and spices in the pantry. Like many recipes that work well out in the bush, this is simply a matter of taking a normal recipe and adjusting it for hiking.
I was inspired by the simple recipe on the Keens Curry Powder tin. Yep, that dusty old tin that’s at the back of the cupboard that your Mum used to use.
Table of Contents
Ingredients
- 1 teaspoon onion flakes
- 85 gram tin chicken (or 1 serve of dehydrated chicken)
- 1-2 tablespoon Keen’s curry powder (depends on how you like your curry!)
- 50g dried mango (no added sugar is best)
- 1 x 50g packet coconut milk powder
- 1 tablespoon almonds (flaked, smashed or whatever’s in your scroggin)
- 1 tablespoon craisins
At home
- Combine onion flakes and curry powder in ziploc bag or other lightweight container.
- Put the serve of mango in a ziploc bag (optional).
- Rather than do something special, simply put a handful of craisins and almonds in your scroggin bag… then just raid the scroggin bag at camp for the recipe.
At camp
- About an hour before dinner, cover the mango in water to soak and rehydrate. If in a ziploc bag, simply add water to the bag, seal and set aside.
- If using dehydrated chicken, begin rehydrating about an hour before also.
- In a billy, put the curry powder & onion and enough water to make a paste. Heat on the fire/stove, whilst stirring, to release the smell. About a minute.
- Drain liquid from chicken (if using a tin) and add to the curry paste and stir to coat the chicken in paste. Remove from heat.
- Mix up coconut milk with water to desired consistency (if you want coconut cream, use less water).
- Add coconut milk to billy* and stir to combine all. Bring to simmer.
- Add rehydrated mango, stir to heat mango.
- Sprinkle almonds and craisins on top just prior to eating.
- Serves 1 or if you add carbs (rice, noodles, etc) it’ll do 2.
* Aussie’s call camp cooking pots, a billy.
Check out other delicious, easy and quick recipes for hiking here.
