Post by Derek on Aug 17th, 2012 at 10:09pm
Ingredients
750 grams chicken thighs
¼ jar of Pataks Vindaloo Curry Paste
Large onion sliced
2 cups sweet potato
2 cups cauliflower florets
400 ml can diced tomato
Method
Dice chicken into bite size pieces and place all ingredients into the camp oven. Add additional water if insufficient gravy juices. Place on heat and cook for about one and a half hours. After one hour partly remove the lid from the camp oven to allow gravy to reduce to a nice consistency.
Ingredients in the camp oven ready to go. Heat Beads® starting to glow in the
Cooking away with Heat Beads® under and on the camp oven
A nice camp oven of freshly cooked Vindaloo
Served with steamed rice and a dollop of yoghurt. How is that for camp oven tucker!
750 grams chicken thighs
¼ jar of Pataks Vindaloo Curry Paste
Large onion sliced
2 cups sweet potato
2 cups cauliflower florets
400 ml can diced tomato
Method
Dice chicken into bite size pieces and place all ingredients into the camp oven. Add additional water if insufficient gravy juices. Place on heat and cook for about one and a half hours. After one hour partly remove the lid from the camp oven to allow gravy to reduce to a nice consistency.
Ingredients in the camp oven ready to go. Heat Beads® starting to glow in the
Cooking away with Heat Beads® under and on the camp oven
A nice camp oven of freshly cooked Vindaloo
Served with steamed rice and a dollop of yoghurt. How is that for camp oven tucker!
