Difference between revisions of "Fruity sausage and coconut curry"
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Revision as of 11:57, 25 October 2015
A fruity sausage curry which has a lovely coconut flavour from using coconut milk. This recipe comes to Cookipedia courtesy of debbie&andrew's sausages.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 packs Debbie and Andrew's Butcher's Classic Cumberland Sausages
- 1tbsp sunflower oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 apple, cored and chopped
- 2tsp curry powder
- A pinch chilli powder
- 75g sultanas
- 1 chicken stock cube
- 1 x 400ml tin coconut cream
- 350ml water
- Salt and pepper to taste
- 1tbsp dark brown soft sugar
Mise en place
- Preheat your oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
Method
- Bake your sausages in a lightly oiled baking tray in the preheated oven for 20 minutes, shaking the pan once or twice during that time. Remove and put to one side.
- Heat the oil in a large saucepan over a medium heat. Cook the onion and garlic until fragrant.
- Stir in the apple, curry powder, chilli powder and sultanas. Cook for 2 minutes.
- Now crumble over the stock cube, add the coconut cream and water and season with salt and pepper. Stir well.
- Add the cooked sausages to the pan and simmer, covered, for 20 minutes, stirring occasionally.
- Just before serving, stir in the sugar.
Serving suggestions
Serve with plain boiled rice and maybe a poppadum or two.
This recipe originated from the recipe section of debbieandandrew.co.uk
Details of suppliers of their products can be found on the debbie&andrew supplier page on Cookipedia and also on the stockist page on their website.
Many thanks to debbie&andrew's sausages for kindly giving Cookipedia permission to use the their recipes.