In the early days of camp cooking on safari, when hunters such as Roosevelt and Hemingway trod the dusty game trails, they expected a certain quality and panache in their cuisine. An old axiom from these days was: “Any fool can be uncomfortable on safari.”

Our Royal African Camps today uphold these same principles and we have the added advantage of modern technology such as solar power to assist in our culinary endeavours.  However, some things have not changed such as our cast iron oven which is heated on top and bottom with eco-friendly charcoal and produces the fresh breads, cheese soufflés, and other heavenly dishes so enjoyed by our guests. Our chefs are well versed with camp cooking and Amanda enjoys training sessions with them during the off season which ensures that their skills are kept sharp and they bring new dishes to their repertoire.

Here is the recipe for one of our popular lunchtime mains: Coronation chicken. This dish was invented for the banquet to celebrate the coronation of Queen Elizabeth II in 1953, great for a hot summer’s day lunch and loved by all!  Our version is tasty and lightly spiced. It should be served on a bed of Thai noodles and accompanied by fresh crunchy salads and a bread roll straight from the oven.

Bon appétit!


2 tbsp vegetable oil

2 finely chopped onions

2 level tbsp each ground coriander & cumin

1 level tbsp each turmeric & paprika

300ml dry white wine

1-litre chicken stock

12 boneless skinless chicken breasts/thighs

4 fresh thyme sprigs

4 bay leaves

4 parsley sprigs

284ml jar mayonnaise

150ml pot natural yogurt

4 tbsp mango chutney

250g packet dried apricots chopped

juice 1 lemon

1 large bunch flat-leaf parsley chopped

2 tbsp toasted flaked almonds


  1. Heat oil in a 3 litre stock pot, fry onions until golden, add spices and cook for 1-2 minutes stirring well.
  2. Pour in wine, bring to boil, reduce for 5 minutes, add stock and bring to boil again.
  3. Season chicken, add to pan with herbs. Cover with stock and bring to boil, lower heat and poach for 25 minutes (until cooked).  Plunge base of pan into cold water and keep replacing until pan is cool.
  4. Mix mayonnaise, yogurt and mango chutney. Drain cooled stock from chicken, mix only 200ml of stock into mayonnaise mixture, add apricots, lemon and season well.
  5. Stir chicken into curried mayonnaise and cover until needed, sprinkle toasted flaked almonds and parsley before serving.
  6. Serve on a bed of Thai Noodles.