Chicken Sausage Curry

Ingredients: 

• 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

Directions:

• 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 EVOO 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 with plain Rice or Chapati.