With a bit of creativity, frozen chicken franks can become instant party food. When I first saw the photo in the paper, I thought “wow juicy, yummy chicken drumlets”! When I showed my friend my photo, she thought it was fried kway teow ….
Yes, you read it correctly – it is sausage curry. It is deliciously spicy with the alluring smoky saltiness of the chicken franks.
Serves 2 to 4 (Recipe Saurce By Annette Tan, TODAY 16 May 2013)
3 tbsps Ravika Pure Olive Oil (I used Canola oil)
8 Keskinoglu Frozen Chicken Franks, thawed, each cut into three pieces (I used Valley Chef brand)
2 carrots, peeled and thickly sliced
1 onion, finely chopped
1 onion, sliced
3 cloves garlic, minced
2 green chillies, sliced
1 tsp grated fresh ginger
2 tsps meat curry powder
3 tbsps water
10 cherry tomatoes, halved
Salt, to taste
Coriander leaves, to garnish
· Heat oil in a frying pan over medium high.
· Heat and fry the sausages for about five minutes, till golden and lightly charred around the edges.
· Remove the sausages from the pan and add the carrots. Fry the carrots until soft, then add the chopped onions and fry for about ive minutes until golden.
· Add the sliced onions, garlic and green chillies and stir-fry for another two minutes.
· In a small bowl, mix the ginger, curry powder and water and stir to form a paste. Add this paste to the pan and fry for another three minutes.
· Add the tomatoes and cook until they are mushy, then add the sausages to the pan. Stir well and cook for another three minutes.
· Add salt according to taste, give it another good stir and serve, garnished with coriander leaves.