Serves 6

• 2kg chicken chops, pieces or thighs
• 400ml can of coconut milk
• 1 tbsp of curry powder
• 2 tbsp of fish sauce
• 3 cloves of garlic
• 2 tbsp crushed coriander paste
• 1 tsp ground white pepper
• 2 tbsp palm sugar (substitute with brown sugar if unavailable)

Mix coconut milk, curry powder, fish sauce, garlic, coriander paste, pepper and palm sugar to create the marinade as long as you can before you cook.

Pierce or lightly score the chicken to allow the marinade to penetrate the flesh.

In a freezer bag, add the chook pieces and the marinade and coat the chicken well. Seal up the bag and leave in an esky or in the fridge.

Line a camp oven or baking dish with the meat and pour over the marinade. Make sure it is all well coated.

Bring your oven to the stove or fire grate and, with the lid on, cook the chicken for about 25 minutes. The chicken will be done when the juices run clear.

When the chicken is done, remove it from the camp oven or dish and place over the coals for about 10 minutes to char the flesh a bit and add crunch to the texture.

Serve with steamed rice and your choice of salad.

By Macca, extracted from Camper Trailer Australia issue 28