Feeds 4 Carper's 4 large Chicken breast's
4 med size Onions
2 cloves
Garlic
2 med size Pots
300g button Mushrooms
1 green
Pepper
1 cup frozen Peas
1 Apple
3 Tsp. ground Turmeric
3
Tsp. ground Coriander
2 Tsp. dried mixed herbs
3/4 Tsp.
Tesco HOT Vindaloo curry blend
2 Tins Toms
3 Tbsp Tom puree
2 Tbsp brown sauce
1/4-1/2 pint Water
small amount oil
250g Basmati rice
4 Nann breads
Mango chutney.
Utensils Required:
Large
Wok
Sauce pan (fairly large)
Wooden Spoon
2 Stove's
Plate's
Eating irons
COLD Lager (Oranjeboom!)
4 greedy Carpers
and if you add more Vindaloo powder, Iced bog roll.
Cooking Instructions
At Home
Cube Chicken. Chop
all veg, put in containers for transit to lake, keeping chicken
separate and Onions and Pots separate from other veg.
On the Bank
lightly fry Onions
and Pots until soft add curry powder then Chicken, cook until
Chicken cooked,
about 5 mins. Smash up tin Toms and add with all
other ingredients, Lightly simmer, if possible on
a Coleman, for
30 mins.
About 15 mins from
cooking time boil rice it will cook in about 10 mins after
boiling, RINSE RICE in boiling water before serving.
Serve Curry, with
dry frying pan warmed Nann's & Mango chutney.
TIP:
If you like a fruity curry why not add some Saltana's or
couple spoonfuls Mango chutney into mix
