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Camp oven chicken curry

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 2 serves veg or fruit

Camping dinners don’t have to be hard work – this one-pot, camp oven chicken curry takes only 30 minutes to cook.

  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes
Camp oven chicken curry

Ingredients

  • 1 tbs olive oil
  • 1 brown onion, thinly sliced
  • 1 red capsicum, seeded, coarsely chopped
  • 1 eggplant, cut into 2cm pieces
  • 2 tsp ginger paste
  • 2 garlic cloves, crushed
  • ½ cup (150g) korma curry paste
  • 400g can coconut milk
  • 2 vine-ripened tomatoes, coarsely chopped
  • 800g Coles RSPCA Approved Chicken Thigh Fillets, cut into 4cm pieces
  • Naan bread, to serve
  • Coriander leaves, to serve (optional)

Nutritional information

Per serve: Energy: 2520kJ/603 Cals (29%), Protein: 43g (86%), Fat: 39g (56%), Sat Fat: 20g (83%), Sodium: 856mg (43%), Carb: 17g (5%), Sugar: 14g (16%), Dietary Fibre: 9g (30%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Prepare a campfire. Heat the oil in a camp oven or a heavy-based flameproof saucepan over low embers.

  2. Step 2

    Add the onion and cook, stirring, for 5 mins or until light golden. Add the capsicum, eggplant, ginger and garlic and cook, stirring occasionally, for 10 mins or until capsicum is tender. Add the curry paste and cook, stirring, for 2-3 mins or until aromatic. Add the coconut milk and tomato and stir to combine. Bring to the boil. Add the chicken and bring to a simmer. Cook over hot coals for 10 mins or until chicken is cooked through. Season.

  3. Step 3

    Heat naan bread on a camp grill.

  4. Step 4

    Sprinkle chicken curry with coriander. Serve with naan bread.

Recipe tip

  • Cooking times may vary depending on the intensity of the campfire.

  • Make it at home: Our recipe is cooked over a campfire. To make it at home, cook the curry following the same recipe steps on the stovetop over medium heat.

COOK. STORE. SAVE.
Clever storage: You’ll have leftover ginger paste and korma curry paste from this recipe. To avoid food wastage, measure the ingredients out at home and transport them to the campsite in airtight containers in your esky. Keep the leftovers in your fridge and when you get home use the ginger paste in this sticky chicken wings dish and try these recipe ideas for leftover curry paste.

Try our camping curry recipe on your next adventure

Aussies love camping: the bushwalks, the beach days, the lazing by the fire… Camping is the perfect holiday, and to make it stress-free we’ve created a great range of easy camping recipes to make your getaway even easier. Some of our standouts include a camp breakfast hash and camp oven stew with beef and damper dumplings, but one of our favourites is this camping chicken curry recipe. It’s quick to make, cooked over the campfire and uses ingredients that are easy to transport.

What is a camp oven? 

A camp oven is a durable cast-iron pot with a lid and three short legs that help it balance in hot coals. The lid is flat with a rim that can hold hot coals during cooking – this helps with even heat distribution when you are cooking for long periods. If you don’t have a camp oven you can cook this chicken curry in a cast-iron skillet (make sure it is deep enough to hold the liquid) or a heavy-based flameproof saucepan.

The best way to prepare and pack the ingredients 

We’ve deliberately kept the ingredients for this recipe easy to transport. The korma curry paste and coconut milk can be packed into your dry goods box with the eggplant, capsicum and garlic. The ginger paste, tomatoes and chicken should go in your esky or camp fridge. We’ve used chicken thighs for this recipe because they tend to have more flavour and be more succulent than chicken breast and won’t dry out as quickly over high heat. 

Serving ideas: what to eat with your campfire curry

If you're making this at home, you could serve this curry with rice. For camping, though, we suggest something easier to cook over the campfire. A quick garlic naan recipe only uses a handful of ingredients and can be mixed up on the spot. Cook the naan on a flat plate over the coals for 1-2 minutes on each side or until they're golden brown. For a camping hack, buy naan pre-made and heat them up on a flat plate. 

Tips for cooking on a campfire

Now this is important: don’t cook this skillet curry chicken on open flames – wait for the fire to burn down to hot coals. A roaring fire will burn your food, while the indirect heat of hot coals will guarantee a finer result. Once your fire is going nicely, let it burn for about 45 minutes to an hour and wait for the fire to burn down to embers. You want the coals to be glowing red. 

There are two ways to cook this dish on the campfire. If you want to keep the fire going so you can eat around it, dig a shallow pit near your campfire. Keep the fire burning and when you see some coals, transfer them carefully with a shovel to the pit. Nestle the camp oven in the coals and ash. Alternatively, you can skip digging the pit and let your campfire burn right down until it’s ready to cook on. (If you want the fire going again later, you can rekindle it with some extra sticks.)

Safety first: managing your campfire 

Cooking a chicken curry in a camp oven is easy once you know how to get the fire going and keep it hot. Before you start, check the fire danger rating online to make sure you can legally start a fire and it’s not a total fire ban day. Then select a spot for your campfire that’s clear of trees, power lines and dry grass and leaves. Your fire also needs to be sheltered from the wind. 

Build your fire with some small, dry sticks on the bottom, then newspaper, and some slightly bigger sticks. Once it’s going, add some bigger sticks.

FAQs

Camp oven chicken curry

Camp oven chicken curry
  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes
Ingredients
  • 1 tbs olive oil
  • 1 brown onion, thinly sliced
  • 1 red capsicum, seeded, coarsely chopped
  • 1 eggplant, cut into 2cm pieces
  • 2 tsp ginger paste
  • 2 garlic cloves, crushed
  • ½ cup (150g) korma curry paste
  • 400g can coconut milk
  • 2 vine-ripened tomatoes, coarsely chopped
  • 800g Coles RSPCA Approved Chicken Thigh Fillets, cut into 4cm pieces
  • Naan bread, to serve
  • Coriander leaves, to serve (optional)
    Description

    Camping dinners don’t have to be hard work – this one-pot, camp oven chicken curry takes only 30 minutes to cook.

    Method
    1. Step 1

      Prepare a campfire. Heat the oil in a camp oven or a heavy-based flameproof saucepan over low embers.

    2. Step 2

      Add the onion and cook, stirring, for 5 mins or until light golden. Add the capsicum, eggplant, ginger and garlic and cook, stirring occasionally, for 10 mins or until capsicum is tender. Add the curry paste and cook, stirring, for 2-3 mins or until aromatic. Add the coconut milk and tomato and stir to combine. Bring to the boil. Add the chicken and bring to a simmer. Cook over hot coals for 10 mins or until chicken is cooked through. Season.

    3. Step 3

      Heat naan bread on a camp grill.

    4. Step 4

      Sprinkle chicken curry with coriander. Serve with naan bread.