Chicken Curry Sausage Skillet
Curry-spiced ground chicken cooked down with milk powder into a thick skillet dinner. Currywurst without the casing.
- calories
- 560
- weight
- 9 oz
- cal / oz
- 62
- protein
- 42 g
- serves
- 4, scales
- prep
- 10 min
- cook
- 18 min
- total time
- 28 min
- water
- 120 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Campfire coals
- Grill grate
- Canister stove
- Car camping
- Basecamp
- Gluten free
- Nut free
- One pot
- Pre-mix at home
- Needs a cooler
- Basic
Ingredients
| Ground chicken thigh | 14 oz | dark meat, ground coarse; fat is what keeps it from drying out |
|---|---|---|
| Ground chicken breast | 21 oz | ground fine |
| Whole milk powder | 1/3 cup | stands in for the cold cream in the original |
| Salt | 4 tsp | |
| Curry powder | 2 tsp | |
| Turmeric | 1 tsp | |
| Smoked sweet paprika | 1/2 tsp | |
| Garlic powder | 1 tsp | replaces the fresh minced garlic |
| Cooking oil | 2 tbsp | |
| Ketchup | 1/2 cup | packets work |
| Extra curry powder for the sauce | 1 tsp |
Method
- At home, mix the salt, curry, turmeric, paprika, and garlic powder into one small bag. Keep the chicken frozen solid in the cooler and cook it the first or second night.
- In camp, heat the oil in a skillet over the fire or a grate. Add both grinds of chicken and break it apart as it browns.
- Scatter the spice mix over the meat and keep stirring. Cook until no pink is left, about ten minutes.
- Stir the milk powder into 120 ml of boiled water, then pour it in. Simmer until the liquid tightens around the meat, four or five minutes.
- Off the heat, stir the ketchup and the extra teaspoon of curry into half the pan, or spoon it over each portion.
The source is a fresh emulsified sausage: ground chicken, cold cream, curing salt, and a stuffing step, all of it needing refrigeration and twelve-hour rests. None of that survives a trip. What is worth keeping is the seasoning ratio, which is a good one, and the coarse-thigh-plus-fine-breast grind that gives the meat body.
So this is the same mixture cooked loose in a pan. Milk powder plus a little hot water replaces the cream and does the same job of holding fat and moisture in the meat rather than letting it render out. The curing salt, antioxidant, and emulsifier are gone; they exist to make a stable sausage that sits for days, and this pan gets eaten in twenty minutes. Ketchup with more curry stirred in is the part the dish is actually named for, so it stays.
Packing
Spices premixed at home in one bag. Chicken vacuum-sealed and frozen flat so it doubles as a cooler block. Milk powder in a separate small bag or it clumps against anything damp.
Variations
- Serve over instant potato flakes or minute rice to stretch it to six.
- A splash of vinegar in the ketchup sharpens the sauce if it reads flat.
- Cook it in a foil pan on a grate if you would rather not scrub a skillet.
https://charcutaria.blog.br/recipe/currywurst-de-frango