Hiking Recipe: Chicken Tikka Masala

Note from Ben: Hi Guys, I’d like to introduce you to my partner-in-life Liz. She is responsible for quite a few photos on the website, and helps me out with the odd bit of image editing for the site as well.  Hopefully in the coming months we will see more articles from her; Today she has put together a Hiking Recipe that we tried out while we were away at Wyperfeld NP. A very tasty dish easily cooked using only the Trangia. We will be adding this Masala a regular Hiking dish for Trangia only trips. Without Further Ado; Liz’s Chicken Tikka Masala recipe.

Liz’s Chicken Tikka Masala for Hikers

They say that everything tastes better when you’re camping, so what happens when you eat a culinary masterpiece in the great outdoors? I guess thy best answer I can give to this question is to cook this recipe and find out! This recipe feeds two hungry hikers, being a Curry, it easily extends to three or four by increasing the ingredients accordingly, however if you’re cooking for more than two it might be tricky to fit in the Trangia.

Ingredients

1 tablespoon of vegetable oil
1 small red capsicum

4 green onions (solid ends only, or substitute 2 whole sprouts if you’re not worried about squashing the green ends)

180g canned chicken
125mL Liddels lactose free thickened cream (half a tetra pack, save the rest for serving with a tasty desert)
Naan or rice to serve

Spice Mix

1 teaspoon of cumin seeds
1 teaspoon of coriander seeds
1/2 a cinnamon stick
1/2 teaspoon of cloves
1/2 teaspoon of chilli powder
1/2 teaspoon of ground ginger
1/2 teaspoon of turmeric
1/2 teaspoon of garlic powder
1/2 teaspoon salt
1/2 teaspoon of garam masala 

Before you go:

Prepare the spice mix before you go camping and double-bag it to prevent it from spreading through your pack and making it smell like an Indian grocer. It also will keep for 6 months in an airtight container. The quantity of chilli in the spice mix results in medium heated curry, amp it up if you’re a chilli fiend.
1. Dry fry the whole spices until fragrant.
2. Blend the fried herbs along with the rest of the herbs until it is a fine powder.

In the field:

1. Heat the oil in a Trangia pot with the simmer cap off.
2. Chop the capsicum and shallots and stir-fry in the oil until tender.
3. Add spice mix and drained chicken, and continue to stir until fragrant.

Chicken Tikka Masala

Tikka mix just before adding the cream

4. Put on simmer cap and add cream.
5. Simmer mix for 5 minutes and it is ready to serve with naan or rice.
For Naan; Toast over a fire with a suitable toasting device or a well placed stick.

For the rice, the microwavable sachets work really well,. Add 30-40mL of water and simmer over the Trangia for a few minutes till the water has absorbed and the rice is soft. Of course you can always do it the old fashioned way, but this saves you fuel and cleaning up a starchy mess.

Still quiet here.sas

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