This easy chicken curry camp oven recipe is a favourite of ours. we’ve cooked it for others loads of times and nobody has ever complained about it either!

Preparation Time: 15 Minutes
Cooking Time: 2 Hours
Serves: 2 to 4

Combining Ingredients In Camp Oven

Ingredients For Chicken Curry Camp Oven Recipe

1. 500gm chicken thigh fillets (works great with drumsticks or gravy beef as well)
2. 1 x Large Onion
3. 2 x medium potatoes
4. 2 x medium carrots
5. 1 x can of masaman curry paste (available in just about all grocery stores – can get it in a larger jar if you are cooking for more or seal the jar and cook more next week). We like the Maesri brand
6. 1 x can of coconut milk
7. Rice for serving

Getting Coals Ready For Camp Oven

Preparation Instructions

1. Roughly dice chicken into chunks
2. Slice onion into strips
3. Roughly cut potato into bite sized cubes
4. Chop the carrots into chunky sized pieces

Masaman Curry Paste And Coconut Milk

Chicken Curry Camp Oven Recipe Cooking Instructions

1. Brown chicken and onion in camp oven over coals – either hang oven from a tripod or sit it on a BBQ plate
2. Chuck the potatoes and carrots into the pot
3. Add the can of masaman curry (as much as you like according to taste) and the can of coconut milk
4. Stir it all through to combine then put the lid on the camp oven
5. Cook slowly for a couple of hours. You want just a bubble or two coming to the surface of the curry every few seconds
6. Once the potatoes are nice and tender it’s ready to serve

Serving Instructions

1. Serve on a bed of rice – we like to use Basmati or any long grain. You can also use the precooked microwave rice but instead of heating it in a microwave (we don’t have one when camping) just chuck it into the curry and stir it through

Chicken Curry Camp Oven Recipe Served On Rice

What is Massaman Curry?

Even though it’s a Thai classic, Massaman curry is though to have originated in the neighbouring Muslim state of Malaysia. Ever since the 17th century it’s been a staple part of Thai cuisine. Rich and tangy but not too spicy Masaman is unusual amongst Thai curries in that it doesn’t include curry leaves as part of the cooking process. Coconut milk introduces a tasty tropical tang and the use of potatoes bulk it out to be a one-pot meal in itself. You’ll frequently find yourself having rice served alongside your Masaman.

Browning Chicken And Onion

Origins of Masaman Curry

How did a likely Malay origin Muslim dish make its way onto Thailand’s national menu? There are a few different theories of course. Here’s the one we like. Back in the 17th Century the ties between southern Thailand Malaysia were strong and cultural influences were swapped on both sides of the border. Recipes were shared and the local people around Trang and Hat Yai started experimenting with this awesome dish. Around same time the Persian merchant Sheik Ahmad Qomi was visiting the royal court of Ayutthaya with a very similar recipe that became wildly popular amongst nobility and royalty. The two recipes combined and there you go a modern day classic was born.

Conclusion

This is a bloody ripper recipe. It’s easy to cook in a camp oven and the ingredients are cheap and easy to carry when camping. You can see more camp cooking tips and ideas in our Aussie Camp Cooking category.

Cooking Camp Oven Chicken Curry Over Coals

What could be a better camping meal idea than slow cooked pork chops and gravy? Not very much! This is a very easy recipe to make while out and about camping. We even do it once a month or so when we are at home it’s that good.

Preparation Time: 10 Minutes
Cooking Time: 3 Hours
Serves: 2 to 4

Camping Pork Chops And Gravy

Ingredients For Slow Cooked Pork And Gravy

• 4 x Pork Loin Chops
• 1 x Large Onion
• 200gm x Fresh Mushrooms
• Butter Or Margarine
• Paprika
• SPG (Salt/Pepper/Garlic)
• Minced Garlic
• 2 x Chicken Stock Cubes
• 3 x Cups Of Water
• Cornflour Or Plain Flour
• Deb Instant Mashed Potato (Or Boiled Mashed potatoes If You Prefer)
• Coleslaw
• Corn On The Cob

Gravy Ingredients For Pork Onions Mushrooms Paprika Garlic

Cooking Instructions

1. Season pork loin chops with SPG then brown lightly in a frying pan and then set them aside.
2. Chop onion and mushrooms roughly.
3. Add butter to frying pan and throw in onion and mushrooms then cook until they soften.
4. Add a few teaspoons of minced garlic to the pan. Add in paprika and a few cups of water then crumble in the chicken stock cubes. Bring to a simmer.
5. Put the loin chops back in to the frying pan and cover with the gravy mixture. Add a bit more water if required. You want the chops just covered in the gravy.
6. Cook at a slow simmer for about 3 hours – the longer and slower the better. The gravy should just be sending up a bubble or two every few seconds. Check and stir regularly and if it needs a bit more liquid just add a dash of water.
7. Mix a few tablespoons of cornflour in a small bowl with about 100ml of cold water and stir to mix. Add this to the gravy mixture and heat and stir through until the gravy thickens.

Camping Pork Chops And Gravy Simmering

Serving Instructions

1. Serve with instant mashed potatoes or freshly mashed potatoes and coleslaw. A cob of corn goes well on the side.
2. Don’t forget a few bread rolls or slices of bread to soak up the gravy at the end.
3. Enjoy!

Pork Chop Gravy Being Thickened Before Serving

Conclusion

This is a bloody ripper recipe. It’s easy to do and the ingredients are cheap and easy to carry when out camping. The original idea for this recipe is from the BBQ Pit Boys. You can see more camp cooking tips and ideas in our Aussie Camp Cooking category.

When Osso Buco is cooked low and slow in a camp oven the meat becomes very tender – the marrow softens adding extra richness to this meal. Osso Buco is a cut of meat from the beef shank that has been cut into round sections. The shank is a muscle that wraps around a marrow-rich bone. This recipe has very little preparation and serving time but a long cook time. Perfect for maximising beer time around the camp fire!

Preparation Time: 10 Minutes
Cooking Time: 3 to 6 Hours
Serves: 2 to 4

Osso Buco Halfway Cooked

Ingredients For Camp Oven Osso Buco

• Osso Buco – at least one piece per serving
• 1 x Packet McCormick Beef & Mushroom Ragout
• 2 x Rashers of Bacon
• 4 x Medium Carrots
• 1 x Can of Diced Tomatoes
• 1 x Medium Onion
• 200gm x Fresh Mushrooms
• Deb Instant Mashed Potato (Or Boiled Mashed potatoes If You Prefer)

Preparation

Cooking Instructions

1. Roughly chop bacon, mushrooms, onion and carrots and put them in your camp oven
2. Open can of mushrooms and tip in to camp oven and give it all a stir
3. Open packet of McCormick Beef & Mushroom Ragout and sprinkle over mixture in camp oven and stir to combine
4. Put Osso Buco pieces in to camp oven and give it all another stir to combine – make sure you get a good coating on the Osso Buco
5. Put the camp oven over your coals. We want a long slow cook so if you have a tripod and can hang the camp oven over something to elevate it off the coals then even better. Put some coals on the lid and leave it to simmer. You can use heat beads if that’s your preference.
6. Check after 20 minutes to see if you have the temperature right – it should be a slow cook with just a bubble every now and then
7. Cook for between 3 and 6 hours – the longer and slower the better. Check and stir regularly and if it needs a bit more liquid just add a dash of water

Camp Oven Osso Buco On The Coals

Serving Instructions

1. Serve on a bed of Deb Instant Mashed Potato or on your favourite mashed spud.
2. Don’t forget a few bread rolls or slices of bread to soak up the gravy at the end.
3. Enjoy!

Camp Oven Osso Buco Served And Ready To Eat

Your spun steel camp oven need to be seasoned before being used for the the first time. Follow our simple foolproof method. The same method can be used to season a cast iron camp oven.

How To Season A Spun Steel Camp Oven

Step 1. Give It A Wash

Give your camp oven a wash with mildly soapy water to remove any machine oil residue that was used during the manufacturing process. Then completely dry the camp oven. If any manufacturing oil or residue remains, wipe it away with a paper towel.

Washing Your Camp Oven

Step 2. Apply Some Oil

I recommend using rice bran oil but any high temperature food grade cooking oil will work. Lightly cover the inside and outside of the camp oven.

Best Oil To Season Your Camp Oven With Is Rice Bran Oil

Step 3. Get Some Heat In To Your Spun Steel Camp Oven

Now you need to get the camp oven hot for about thirty minutes by heating all surfaces with the lid on. There are two methods:

1. Use a fire. Leave the lid on your camp oven while surrounding it with coals, and cover it with the lid on.
2. You can use your camp oven under a hooded BBQ if the lid is on. This is the way I prefer to do it.

Season Your Spun Steel Camp Oven On A BBQ

Step 4. Let It Cool

After heating allow it to cool completely.

Step 5. Repeat The Process A Few More Times

Allow to totally cool. Lightly coat with oil. Repeat this step two or three times. Now it’s time to use it so start cooking!

Your oven will turn a brown colour in the beginning. Don’t worry if it looks uneven or patchy. Your camp oven will become darker and more consistent in colour the more you use it.

Step 6. Caring For Your Seasoned Spun Steel Camp Oven

After each use clean thoroughly with warm water then place on heat to dry. Coat it with a light film of oil and store in a dry place. We store ours in a canvas bag.

What If I Do All Of The Above And My Spun Steel Camp Oven Looks Like a Dogs Breakfast?

If your oven seasoning looks a bit uneven when you first use it don’t worry about it. The colour will become darker and more consistent the more you use it. In the event that the seasoning on your camp oven looks shabby at any time repeat the seasoning process as described above starting from step 2.

Conclusion

Both of our spun steel camp ovens are Aussie made from Southern Metal Spinners. We have had them for about four years now and they have completely replaced our cast iron camp ovens. The seasoning process is identical for spun steel and cast iron camp ovens.