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.
- 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
- 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.
- 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.