Camp Oven Chicken Curry: Easy Gourmet Dinner At The Campsite

This is one of our Dutch oven camping recipes that tastes gourmet but is super simple to make at the campsite! The combination of curry and coconut milk make this Camp Oven Chicken Curry taste amazing without requiring a lot of work!

Camping Curry by CampingForFoodies features a white bowl filled with yellow and orange colored curry chicken topped with red and yellow hot pepper flakes and brightly colored greed cilantro.
Camping Curry by CampingForFoodies

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How To Make This Camping Chicken Curry Recipe

When you are planning to make this campfire curry meal, you’ll want to have EVERYTHING prepped before you start cooking because the beginning steps of this recipe happen quickly and you don’t want to “stop the cooking” because you don’t have your ingredients chopped and organized.

Step 1. Prepare your ingredients. You’ll need to peel and cut the potatoes and carrots, chop the onion, mince the garlic and slice the chicken first.

Step 2. Set up your cooking equipment.

  • If you are making this as one of our campfire recipes, you’ll need to get your fire going in order to cook over coals (not flames) … you can also use charcoal briquettes.
    • If you want to use charcoal briquettes, get them started … you are just frying and simmering this camping curry recipe so you don’t need an exact number of briquettes.
  • If you are making this as one of our camp stove recipes get your stove ready for cooking on a level surface.

Step 3. Pre-heat the Dutch oven. As with most of our camping dinner recipes, you’ll be using a 12 inch Dutch oven to cook this meal. You’ll start with high heat and eventually bring it down to a medium heat.

Step 4. Heat the oil and stir fry. As soon as the Dutch oven is hot you are going to add the oil to it. Let the oil heat up a bit then add the curry paste and curry powder. You’ll need to stir those ingredients as they stir fry over high heat for about 1 minute.

Step 5. Add the chicken and veggies. Now it is time to add the onion, chicken, potatoes, carrots, and garlic. Keep stirring the mixture until the chicken is slightly browned … this will take about 15 minutes.

Step 6. Add the coconut milk. Once the chicken is slightly browned, you are going to pour the coconut milk into the pot. You’ll leave the heat on high so you can bring the mixture to a boil.

Dutch Oven Chicken Curry by CampingForFoodies features a cast iron Dutch oven on a campfire cooking grate filled with curry chicken in a yellow sauce with potatoes and carrots and a campfire blazing in the background with text over the image that reads Dutch oven chicken curry.

Step 7. Reduce the heat and cook. Now it is time to let this yummy campfire chicken curry simmer over a medium heat until the chicken is done and the potatoes are tender … about 30 – 40 minutes.

  • Camp Cooking Tip: If you are cooking over a campfire or with charcoal briquettes, to reduce the heat just remove some of the coals away from the Dutch oven. If the pot is still boiling, remove the Dutch oven from the heat source entirely until the cooking slows … then … add it back to the coals to continue cooking at a simmer.

Step 8. Prepare for serving. While the pot is simmering, you can cook (or reheat it if you cooked it ahead of time) the rice and prepare the optional toppings.

  • NOTE: This is one of my awesome one pot camping meals that can be easily served without rice because there are already carrots and potatoes in the pot with the chicken. If you don’t want to cook rice, leave it out entirely or serve a nice crusty bread on the side for dipping in the flavorful sauce.

Step 9. Top and serve. For people who like their Thai food with a little extra heat, add red pepper flakes. Fresh cilantro is a great topping too!

Camp Oven Chicken Curry by CampingForFoodies features a cast iron camp oven sitting on a cooking grate in a campfire ring filled with curry chicken alongside a blue camp plate that is filled with a bed of fluffy white rice topped with a portion of curry chicken in a yellow sauce with potatoes and orange colored carrots with text over the image that reads camp oven chicken curry.

Make It Vegetarian

If you have vegetarians in your group, just substitute about 2 pounds of cooked chickpeas for the chicken.


Pairings

  • This hot meal is great with a side salad with a Thai dressing.
  • This one-pot meal is all you need for a hearty dinner but it’s really nice to serve naan bread on the side for dipping into the extra sauce. The flavor and texture are perfect when warmed up and toasted a bit. Place the bread in a frying pan over the burner of a camp stove or on a grill grate over hot campfire coals or charcoal briquettes.

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Camping Curry by CampingForFoodies features a white bowl filled with yellow and orange colored curry chicken topped with red and yellow hot pepper flakes and brightly colored greed cilantro.

Camp Oven Chicken Curry Camping Recipe

Camping For Foodies Dinner Camping Recipes: Camp Oven Chicken Curry Camping Recipe
5 from 11 votes
Print Pin Rate
Course: Dinner Camping Recipes
Cuisine: Thai
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 Servings
Calories: 285kcal
Author: Kim Hanna

Ingredients

  • 1/4 cup olive oil
  • 1 (4 oz) jar red curry paste
  • 2 teaspoons curry powder
  • 1.5-2 pounds boneless skinless chicken breasts sliced
  • 2 potatoes peeled and cut into 1 – 2 inch cubes
  • 2 carrots peeled and cut into matchstick size pieces
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 (14 oz) cans coconut milk
  • Salt and pepper to taste

Optional For Serving

  • 6 servings of cooked rice

Optional Toppings

  • Fresh cilantro to taste
  • Red pepper flakes to taste
  • Squeeze of lime to taste

Instructions

  • Pre-heat 12-inch Dutch oven for cooking over high heat. You can cook this recipe using heat from a campfire, charcoal briquettes or a camp stove.
  • Heat the oil in the pre-heated pot.
  • Add the curry paste and curry powder, stir fry over high heat for about 1 minute.
  • Add the onions, chicken, potatoes, carrots, and garlic, stirring between each addition. Cook until the chicken is slightly browned which will take about 15 minutes.
  • Add the coconut milk stirring and bringing the mixture to a boil.
  • Reduce the heat to medium and simmer, cook covered until the potatoes are done which will take about 30-40 minutes. (see * Note)
  • Serve over cooked rice and garnish with fresh cilantro, red pepper flakes and lime, if desired.

Notes

*NOTE: If you are cooking over a campfire or with charcoal briquettes, to reduce the heat just remove some of the coals away from the Dutch oven. If the pot is still boiling, remove the Dutch oven from the heat source entirely until the cooking slows … then … add it back to the coals to continue cooking at a simmer.

Nutrition

Serving: 1g | Calories: 285kcal | Carbohydrates: 17g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 151mg | Potassium: 826mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3466IU | Vitamin C: 18mg | Calcium: 31mg | Iron: 1mg

More Yummy Meal Ideas

If you want to try more easy and delicious camp recipes, we’ve got tons of options!

If you’re looking for awesome ideas for yummy camping food, you’re in the right place! Here’s our entire camping recipes list.

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