How about a nice, creamy chicken curry recipe?
Quick and easy - and delicious too, of course!

Did anybody say 'easy campfire chicken curry'?

My family loves curry chicken recipes, so I'm always on the lookout for great Indian chicken curry recipes. This delicious, creamy curried chicken recipe came my way more or less by accident, but it is so tasty, quick and easy to make that it has become a staple on all our camping trips, and at home too!

I always say that if you can make it at home, you can make it when you're out camping - and vice versa. No reason to rely on hotdogs when you're outdoors. That's why this easy curry chicken recipe is such a delight - and you only need one pan to do it. (Well, two if you're making rice to go along with it).

OK, so who's ready for a delicious, mild, campfire chicken curry?

Dan's creamy campfire chicken curry over rice

This recipe has a printer-friendly version - to print, just click on the printer icon or on 'Print recipe' directly below.

Print recipe Creamy chicken curry Serves 6 INGREDIENTS: 3 tablespoons olive oil 2 pounds chicken breasts, skin removed and cubed 1 onion, sliced 1 teaspoon turmeric 2 teaspoons garam masala 3 teaspoons chilli powder 3 garlic cloves 1½" fresh ginger, grated 1 cup skim milk 4 large tomatoes, chopped Large tub fat free yoghurt (plain) - optional Preparation: Saute chicken in oil until golden. Remove from pan, leave to rest in a seperate bowl. Add onions, saute until golden. Stir in turmeric, garam masala and chilli powder. Roast in pan for 1 minute Return chicken to pan, stir mixture to coat chicken evenly. Blend together garlic, ginger milk, and add to pan with tomato and three tablespoons of water. Cover and simmer for 30 minutes to blend the flavors and thicken the sauce. Remove chicken and keep warm. Bring cooking liquid to the boil and reduce by half. Place chicken on a suitable serving dish, spoon reduced sauce over. Serve with yoghurt on the side, if desired.