Okay, so this recipe is not going to win any ‘best looking‘ prizes but it is tasty and easy to make. It’s a bit of a favourite in our house. It’s adapted from my mum’s sausage curry.
1tbs of oil, I used sesame oil
1 large brown onion, sliced
8 quality thin chicken sausages (our local butcher makes delicious gluten free ones)
1 tbs (or more if you like spicier curries) of Keen’s Traditional Curry Powder
1 400mL can of coconut cream
1/2 cup sultanas
1 banana, sliced
rice to serve
1. Put whole sausages into a medium saucepan and boil for 15 – 20 minutes. This gets rid of a lot of oil from in the sausages.
2. Take them out and dab with a paper towel.
3. Cut sausages into bit sized slices.
4. Heat oil in fry pan (on medium heat) and fry onion until translucent
5. Add curry powder and coat onions. Be careful not to have the pan too hot or you’ll burn the curry powder.
6. Add sausages and stir for a minute
7. Add coconut milk, sultanas and sliced banana.
8. Bring to a soft boil and then lower the cooking temperature.
9. Simmer for 15 minutes or until the sauce thickens.
10. Get your rice cooking while your curry simmers.
Variation – use a can of unsweetened mango slices (from the Asian section in the grocery aisle) instead of banana.