MOTORHOME CURRIED CHICKEN

Motorhome Curried Chicken

(Serves 2–4 hungry travellers, or one motorhomer who forgot lunch and skipped smoko)

Sometimes life on the road calls for fine dining. Other times, it calls for whatever you can whip up with one frypan, a gas stove, and a fridge that smells vaguely of cheese. Enter: Motorhome Curried Chicken — a culinary masterpiece that tastes far fancier than it has any right to.

Ingredients

• A dash of olive oil (roughly the amount that dribbles down the side of the bottle when you pour)

• 2 x chicken breasts, diced into “sort of even” chunks

• 1 packet Creamy Chicken and Sweet Corn Soup (the secret weapon)

• 1 can of creamed corn (yes, more corn — we’re leaning into it)

• A bit of curry powder (measure with your heart)

• 1 packet microwave long grain rice (because we all know the motorhome microwave doubles as a storage cupboard)

• 1 cup frozen veges (bonus points if they’re not frozen into one giant ice block)

• Salt and pepper to taste

Method

1. Oil it up: Plonk a dash of olive oil into a frypan or wok. If it sizzles, you’re a professional chef. If it smokes, turn the gas down.

2. Cook the cluck: Chuck in the chicken and stir until it looks less raw and more edible.

3. Veg it up: Add the frozen veges. Stir. Congratulate yourself for eating something green.

4. Sauce things up: Throw in the soup packet, creamed corn, curry powder, and rice. Stir like you’re auditioning for MasterChef: Motorhome Edition.

5. Season like a boss: Add salt and pepper to taste (or until you can’t taste the creamed corn anymore, whichever comes first).

6. Serve: Cook until hot, then ladle into bowls, plates, or whatever clean thing you can find that’s not the dog’s.

Chef’s Notes

• This dish pairs beautifully with a glass of whatever’s left in the fridge.

• Best eaten while sitting in your camp chair, watching the sunset, and pretending you meant to make it this way.

• Bonus points if you convince your travelling companions it’s an old family recipe.