Coconut Curry Chicken Curry Chicken, which can be cooked at home or, better still, cooked out on the tracks and trails in a cast iron dutch oven on the open camp fire. Folks, give this a go - you’ll thank me for it! If you check my YouTube channel, you will see where I made it on the Ozpig and even got the coconut cream out of real coconuts, the way they do it in the Torres Strait.
Ingredients • 3 lbs chicken thigh fillets cut into half inch cubes (use thigh not breast) Folks, my wife Rosaline is a Torres Strait Islander. Torres Strait Islanders make up the Australian Indigenous population, along with Aboriginal people. The Torres Strait Islands are situated between the tip of Australia and Papua New Guinea. Over 200 beautiful islands are littered throughout the Coral Sea, and only a small amount of the islands are inhabited. Rosaline’s mother was born on the beautiful little island called Naghir; the English name is Mt Ernest. Ros has ancestors buried on the island, which is now uninhabited. A favourite dish from the Torres Strait Islands is Coconut
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• 6 chicken wings, cut in half • 2 chicken drumsticks can also be added if you want • 4 tablespoons of dry curry powder (we use Keens brand in Australia) • 3 large yellow onions, sliced • 1 large piece of fresh ginger, grated • 2 tablespoons of minced garlic (from a jar is fine) • 3 washed potatoes, diced into large cubes • 1 large sweet potato, diced into large cubes • 2 cans of coconut milk
• 1 can of coconut cream • Chicken stock Ros, myself and Rafa the dog standing on the very tip of Australia, one of the most iconic photos an overlander can take in Australia. It is a four-wheel drive mission to make it to the tip of Australia. You can see the first of the Torres Strait Islands in the background. 200 islands extend right up to just two miles from the coast of Papua New Guinea.
Cooking Method Place your cast iron camp oven on some hot coals and bring to a nice hot temperature. Put in a good splash of oil and get it nice and hot. Put in the sliced brown onions and keep stirring until they start to soften. Put in the minced garlic and grated fresh ginger. Keep stirring. Don’t let it stick. Then put in four heaping tablespoons
