Saturday, 13 August 2011

Chicken Sausage Curry


  • 1 lb Sausages, I prefer Italian sausages with herbs and flavors
  • 1/2 green Capsicum, diced into big pieces
  • 1/2 red Capsicum, diced into big pieces
  • 1-2 Carrots, diced roughly
  • 1 large Onion, finely chopped
  • 1 small Onion, diced into big pieces
  • 2-3 cloves Garlic, minced
  • 1 teaspoon Ginger paste
  • 1 large Tomato, diced
  • 3-4 Green Chilies, sliced
  • 1/2 teaspoon Red-Chili powder
  • 1/2 teaspoon Coriander powder
  • 1/4 teaspoon Turmeric powder
  • Salt and Extra Virgin Olive Oil, as per requirement
  • 2 cups Warm Water
  • Remove the Sausage casing: To remove the casing from a fresh, raw link sausage, snip off the end of the sausage with kitchen shears, then squeeze the sausage filling from the casing, like squeezing toothpaste from a tube.
  • Cut the sausages into 1 inch pieces. 
  • Heat a little oil  in a wok or a frying pan and fry the sausage pieces till golden brown. Remove from pan and fry the capsicums and carrots. Keep aside with the fried sausages.
  • Add more oil, if required, add the finely chopped onions and fry till golden brown. Add the big pieces of onions with garlic and green chilies. Saute for 1-2 minutes.
  • In a small bowl, mix Red Chili, Coriander and Turmeric powders with Ginger paste and 1-2 tablespoons of water. 
      You can also use 1-2 teaspoon of Curry Powder in place of Red Chili, Coriander and    Turmeric powders
  • Add the above mixture in the pan and fry for another 2-3 minutes.
  • Add Tomatoes, saute for 1-2 minutes and cover the pan till the tomatoes are mushy and leaves oil from corners.
  • Add all the vegetables with Sausages, give a nice stir, add the salt and water. Cover the pan till the gravy becomes thick and all the vegetables are completely cooked.
  • Serve hot withsa plain Rice or Chapati.

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