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COOKING — ALL 4 ADVENTURE<br />
COOKING WITH<br />
ALL 4 ADVENTURE<br />
WIN<br />
AN ALL 4<br />
ADVENTURE<br />
COOKBOOK<br />
& DVD<br />
CLICK HERE<br />
CHICKEN<br />
CURRY IN<br />
A HURRY<br />
You can tune in to TEN (WIN) on Sundays 1pm to<br />
follow a couple of modern-day adventurers Jase<br />
Andrews (host - in video beside) and Simon (right<br />
hand man) on rugged expeditions into some of the<br />
remotest corners and wildest frontiers of Australia.<br />
They take their trusty Dometic CFX with them<br />
everywhere they go. www.all4adventure.com<br />
INGREDIENTS<br />
Diced chicken<br />
Smoked paprika<br />
Onion – diced x 1<br />
Garlic – minced<br />
Ginger – crushed<br />
Red Thai curry paste<br />
Sweet potato – diced x 1<br />
Potato – diced x 1<br />
Coconut cream<br />
Water<br />
Cabbage – chopped<br />
Button mushrooms – sliced x 3<br />
Shallots - chopped<br />
Lime (optional, for garnishing)<br />
METHOD<br />
1. Heat coals in camp fire so they become white hot<br />
2. Season diced chicken with smoked paprika, ensuring<br />
chicken is evenly coated<br />
3. Heat oil in a camp oven, add the onions, garlic and ginger until<br />
golden brown<br />
4. Add chicken into camp oven and cook until it’s coloured<br />
5. Add curry paste and stir so that the chicken is coated evenly<br />
6. Heat oil in a pan, add sweet potatoes and potatoes and stir so<br />
that it does not burn<br />
7. Add coconut cream into the curry when chicken has turned white<br />
8. Fill the coconut cream tin with water and add to the curry<br />
9. Stir the potatoes, cabbage and mushrooms into the curry<br />
10. Pour the hot coals around the fire and place the camp oven on<br />
top, letting it simmer until chicken is fully cooked through<br />
11. Garnish curry with shallots and lime, serve with rice<br />
30 — dometic.com
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