Sausage Curry

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.



Ingredients:

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.