Camping-Car Magazine has been publishing its “Camping-Car Cooking Cards” since 2017. Here is a rich dish offered by a participant in the cooking competition of the European Campervan Festival, in Périgueux (24). Sheet to cut in our number 307.
By Marielle Delecluse
Material: 1 sauté pan, 1 saucepan, 1 stove
Ingredients (for 4 people): 4 chicken fillets, 3 tomatoes, 2 onions, 2 cloves of garlic, 40 cl of coconut milk, 20 cl of chicken stock, 1 glass of dry white wine, 1 tbsp of tomato paste , 1.5 tsp of turmeric, 1.5 tsp of curry powder, 1.5 tsp of cinnamon powder, 1.5 tsp of coriander, olive oil, salt and pepper
Preparation: 10 min – Cooking: 30 mins
Peel and chop the onions and garlic cloves. Wash and dice the tomatoes.
Brown the chicken fillets in a sauté pan with 2 tbsp of olive oil.
Add the onions, garlic and all the spices. Season with salt and pepper.
Pour in the white wine and broth and bring to a boil.
Add the tomato paste and cook for another 5 minutes.
Add the diced tomatoes and cook for 10 minutes.
Finish by pouring in the coconut milk and then prolonging the cooking for 5 minutes over low heat.
Serve with rice and a few slices of banana browned in butter.