- 750g chicken thighs
- ¼ jar of Patak’s Vindaloo Curry Paste
- 1 large onion, sliced
- 2 cups sweet potato, diced
- 2 cups cauliflower florets
- 400ml can diced tomato
Dice chicken into bite size pieces and place all ingredients into the camp oven.
Add water if you feel there won’t be enough gravy.
Place the camp oven on your hot briquettes and cook for about one and a half hours.
After one hour, partly remove the lid from the camp oven to allow the gravy to reduce to the desired consistency.