- Diced cooked chicken (if using. At home, you could use raw breast and chop it yourself – make sure you cook it thoroughly! At camp we use pre cooked diced chicken to make it easier and safer)
- Sliced Carrots
- Veg stock cube
- Chopped Onion
- Diced Potato
- Boil in bag rice (again this is for simplicity when cooking rice for 12, you could use normal bagged rice measured out per person)
- Curry powder
- Garlic powder/ granules
- Tinned tomatoes
- Apple Pie (Pre cooked and can be eaten cold)
Half-fill a saucepan with cold water and add the potatoes and carrots. (split over a couple of pots)
Bring to the boil and cook for 15 minutes. (make sure they are softish)
Heat the oil in a large, non-stick frying pan or wide-based saucepan. Add the chopped onion and cook over a medium heat for 8 minutes or until well softened and lightly browned, stirring regularly. Sprinkle over the curry powder and cook for 30 seconds more, stirring.
If you’re using raw chicken, and you don’t need the veggie alternative, you can add it in here and cook for a few extra minutes. If you do need the alternative, cook it in a separate pan to add at the end.
Add the tomatoes to the onions and cook for 5-6 minutes, stirring constantly. Add the stock and bring to a gentle simmer. Add the potato, carrots, peas, spinach and simmer gently for 10 minutes, stirring regularly. If the sauce thickens too much, add a splash of water.
If you’re using pre cooked chicken, you can heat the chicken in another pan whilst the curry mixture is simmering – make sure you don’t burn it.
Split out any curry required for alternative diets then add the chicken to the main pot and stir it together.