Day 25 of 30: Gluten-Free, Whole Food, Campfire Recipes
COCONUT CHICKEN CURRY
**NOTE: I didn’t include rice in the recipe, but it’s really good served over rice!
Ingredients:
• 1.5 lbs chicken thighs, diced
• 1 can coconut milk
• 2 Tbsp curry powder
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, sliced
• 2 cups spinach, chopped
• Salt and pepper to taste
Instructions:
1. Brown the chicken in the Dutch oven, and set aside.
2. Sauté onions, garlic, and bell pepper until softened.
3. Add chicken back in with coconut milk, curry powder, spinach, salt, and pepper.
4. Cover and simmer for 20-30 minutes until the chicken is cooked through and the flavors have combined.
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I’m not a chef.
I don’t live on a ranch.
I’m not even a bushcraft expert.
I’m just a mom who has traveled full-time in an RV for more than five years!
Our current rig doesn’t have an oven, and I cook almost all our meals from scratch. In this lifestyle I had to learn campfire cooking, and it quickly became my favorite method of cooking!
So throughout the month of October I am sharing a new recipe each day. Some are dinners, some breakfast, some dessert, and even a few snacks.
We have gluten allergies, so every recipe will be gluten-free. They will be made with whole foods and no processed junk.
We hope you enjoy them!
