Curried Sausage Recipe Recipes Recipe For Chicken

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CURRIED SAUSAGES



Curried Sausages image

Recipe video above. A retro classic! Browned sausages smothered in a curry flavoured gravy with onions, carrots and peas. Skip the old school method of boiling sauces - that's throwing away free flavour! Browning sausages in the same skillet used to make the curried gravy makes a MUCH tastier sauce. I promise!

Provided by Nagi

Categories     Mains

Time 20m

Number Of Ingredients 12

0.5 tbsp oil
600g / 1.2lb sausages (, of choice (Note 1))
2 garlic cloves (, minced)
1 onion (, halved and sliced)
1 carrot (, peeled, sliced on the diagonal)
1 tbsp curry powder (, or more (Note 2))
3 tbsp flour (, any type (Note 3 for GF))
2 cups (500ml) chicken stock/broth (, low sodium)
1 tsp sugar
1/2 tsp salt (, plus more to taste)
1/2 tsp black pepper
1 cup peas (, frozen)

Steps:

  • Heat oil in a large skillet over medium high heat.
  • Cook sausages, turning to brown all over then remove. Optional: slice sausages into pieces on the diagonal.
  • In the same skillet, add garlic and onion. Cook for 2 minutes until translucent.
  • Add curry powder and stir for 30 seconds.
  • Add flour and mix for 30 seconds.
  • Gradually pour in chicken stock, mixing constantly.
  • Add carrots, sugar, salt and pepper, stir well.
  • Add sausages and peas, bring to simmer and cook for 3 minutes or until sauce thickens.
  • Serve over mashed potato, rice, pasta or noodles. For low carb, try mashed cauliflower!

Nutrition Facts : Calories 569 kcal, Carbohydrate 17 g, Protein 28 g, Fat 42 g, SaturatedFat 13 g, Cholesterol 108 mg, Sodium 1294 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CURRIED CHICKEN SAUSAGE CASSEROLE



Curried Chicken Sausage Casserole image

Make and share this Curried Chicken Sausage Casserole recipe from Food.com.

Provided by Kitchen__Princess

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon canola oil
8 fresh chicken sausage
2 onions, sliced
2 garlic cloves, crushed
1 piece fresh ginger, grated
2 granny smith apples, peeled, cored and diced
3 tablespoons indian korma curry paste or 3 teaspoons dried curry powder
2 cups chicken stock
400 g chopped tomatoes with juice
2 teaspoons cornflour
1 tablespoon warm water
2 tablespoons parsley, chopped

Steps:

  • Heat an ovenproof casserole or frying pan and add oil. Brown the sausages on each side until golden, about 10 minutes. Remove and place on a paper towel to absorb excess fat. Set aside.
  • Add onions and garlic and sauté for 5 minutes until translucent. Add ginger and apple and sauté for a further 3 minutes until the apple start to soften. Stir in curry paste, chicken stock and tomatoes and bring to the boil.
  • Add the browned sausages, bring back to the boil, cover, then place in a preheated oven at 180°C for 20 minutes.
  • Place cornflour into a small bowl and cover with warm water, stir until smooth. Remove casserole from the oven and stir through the cornflour. Cover and return the casserole to the oven for a further 5 minutes to thicken.
  • Lastly, sprinkle the casserole with chopped parsley and serve with hot mashed potato or steamed rice.

Nutrition Facts : Calories 525, Fat 27.6, SaturatedFat 8.7, Cholesterol 205.2, Sodium 2058.8, Carbohydrate 43.9, Fiber 5.9, Sugar 19.4, Protein 28.3

THAI CURRY CHICKEN SAUSAGE SANDWICH



Thai Curry Chicken Sausage Sandwich image

Provided by Food Network

Categories     main-dish

Time 9h5m

Yield 1 serving

Number Of Ingredients 22

1/4 cup sugar
2 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon salt
1 tablespoon sesame oil
2 medium carrots, grated
1 small head red cabbage, sliced thin
3/4 cup coconut milk
1/2 cup chopped fresh cilantro
1/4 cup lime juice
3 tablespoons salt
2 tablespoons curry powder
2 tablespoons minced garlic
1 teaspoon cayenne pepper
1 teaspoon white pepper
4 1/2 pounds ground chicken thighs
1/2 pound unsalted ground pork fatback
6 feet all-natural hog casings
1/2 cup mayo
1 tablespoon sriracha
One 8-inch sub roll or long roll, split

Steps:

  • For the Asian slaw: Combine sugar, lime juice, soy sauce, garlic, salt, sesame oil, carrots and cabbage in a medium bowl. Mix well, cover and refrigerate overnight.
  • For the sausage: Combine coconut milk, cilantro, lime juice, salt, curry powder, garlic, cayenne and white pepper in a medium bowl and whisk until smooth. Place chicken and fatback in another medium bowl.
  • Add seasoning mixture to meat and either mix by hand or with a mixer with a paddle attachment for 45 seconds to 1 minute. (The mixture should be slightly sticky.)
  • Place sausage mix into a sausage press, then add casings to tube and press out sausages.
  • Link into 8-inch sausages.
  • Bring a large pot filled with water to a simmer. Poach sausages until they reach an internal temperature of 165 degrees F, about 10 minutes. Let cool.
  • For the Thai curry chicken sausage sandwich: Combine mayo and sriracha in a small bowl and set aside.
  • Preheat a griddle or nonstick saute pan. Cut 1 sausage lengthwise down the middle and spread open. Oil griddle and place sausage on; cook until skin is golden brown, 3 to 4 minutes on each side. Place roll on griddle to toast. Place sausage on roll and top with 1/3 cup slaw and sriracha mayo. Cut in half and serve.

SAUSAGE-TOMATO COCONUT CURRY



Sausage-Tomato Coconut Curry image

Made in one pan, this easy and tasty recipe can be altered to fit vegetarian diets. -Jessie Apfe, Berkeley, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons olive oil
1 package (12 ounces) fully cooked roasted garlic chicken sausage links or flavor of your choice, cut into 1/2-inch slices
1 medium onion, chopped
2 tablespoons red curry paste
1 garlic clove, minced
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (13.66 ounces) coconut milk
2 cups chopped fresh spinach
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups hot cooked rice

Steps:

  • In a large skillet, heat oil over medium-high heat. Add sausage and onion; cook and stir until onion is tender and sausage is browned, 3-5 minutes. Add curry paste and garlic; cook 1 minute longer., Stir in the tomatoes and coconut milk. Bring to a boil; reduce heat. Simmer, uncovered, until sauce starts to thicken, 7-10 minutes. Add spinach, salt and pepper; cook and stir until spinach begins to wilt. Serve with rice.

Nutrition Facts : Calories 560 calories, Fat 30g fat (18g saturated fat), Cholesterol 70mg cholesterol, Sodium 1139mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein.

SIMPLE CURRIED SAUSAGES



Simple Curried Sausages image

Quick and easy this is a great winter warmer meal. Also if you are wanting to have a young child help, this recipe is ideal, and they feel like they have made it themselves because it's so easy!

Provided by StikkiBake

Categories     One Dish Meal

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 5

6 sausages
1 cup mixed vegetables
1 chopped onion
1 tablespoon flour
1 teaspoon curry powder

Steps:

  • First boil the sausages and remove the skins.
  • Slice them up into chunks.
  • Place them in a saucepan with sufficient water to cover,.
  • Add onion, vegies and bring to the boil.
  • In a small cup put flour, curry powder and enough cold water to make a paste.
  • Remove saucepan from the heat and stir in thickening and replace on element.
  • Bring saucepan back to a simmer and cook until vegies are done.

Nutrition Facts : Calories 236.5, Fat 18, SaturatedFat 6, Cholesterol 48.4, Sodium 476.9, Carbohydrate 6.7, Fiber 1.5, Sugar 1.8, Protein 11.4

CURRIED SAUSAGES



Curried Sausages image

Curried sausages are quite popular comfort food in Australia, this is my recipe that I have made commercially for many years and have had lots of compliments for.

Provided by JustJanS

Categories     Curries

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

8 links sausages (beef, chicken, lamb or pork sausages)
1 tablespoon oil
2 onions
2 garlic cloves
1 tablespoon grated fresh ginger
2 carrots, quartered, then cut into 1/2 in chunks
2 potatoes, diced
1 tablespoon curry powder
2 tablespoons tomato paste
2 tablespoons fruit chutney
1/2 cup applesauce
1 cup chicken stock
1 (400 ml) can coconut milk
1 cup frozen peas (optional)
salt and pepper
fresh coriander (to garnish)

Steps:

  • Cover the sausages with cold water; bring to the boil and simmer about 5 minutes.
  • Drain, cool, remove skins and cut each into 4 or 5 pieces.
  • Heat the oil in a large saucepan and fry the onion, garlic and ginger, carrots and potatoes, stirring until the onions are soft. Add the curry powder and cook a minute or two.
  • Add the tomato paste, chutney, apple sauce, stock and coconut milk. Stir well, then return the sausage chunks to the saucepan.
  • Bring too the boil then cover and simmer about 45 minutes. Remove the lid and allow to cook about 15 minutes more to reduce the sauce a bit. If you can't be bothered, mix two tablespoon cornflour (corn starch) with 2 tablespoons water and stir this through to thicken.
  • 1 cup of peas can be added in the last 15 minutes as well.
  • Season with salt and pepper and serve garnished with copped fresh coriander.

Nutrition Facts : Calories 1015.3, Fat 79.4, SaturatedFat 37.5, Cholesterol 145.8, Sodium 1474.2, Carbohydrate 41.2, Fiber 5.4, Sugar 6.6, Protein 37.5

MOROCCAN STYLE SAUSAGES CURRY



Moroccan style sausages curry image

This is my own creation based on the recipe (http://moroccanfood.about.com/od/beeflambandgoatrecipes/r/Kefta_in_butter_sauce.htm) I made some changes and it came out extremely tasty. Great with mash potatoes.

Provided by chamwith

Time 30m

Yield Serves 2

Number Of Ingredients 12

6 pork sausages or about 30 small meat balls
1 onion sliced
salt
pepper
chili powder
mild curry powder (you can use Moroccan spice mix instead of mild curry powder and cumin seeds)
cumin seeds
curry leaves
1 garlic- chopped
1tbsp olive oil
beans
2 carrots

Steps:

  • Put the beans in a pan filled with salty water and let it boil until the beans are half tender.
  • Meanwhile, cut the sausages in to about 1/2 inch long pieces.
  • Heat the oil in a pan and add sausages, onions, curry powder, curry leaves, garlic, cumin seeds and pinch on sugar.
  • When the sausages are almost done, add the carrots and leave covered under very low heat until the carrots are soft.
  • Add the beans and mix well.

CURRIED SAUSAGE AND KALE



Curried Sausage and Kale image

This recipe is based on a dish my mother used to make. Substituting the Israeli couscous for normal couscous and adding the kale and sundried tomatoes really improves on her basic recipe and makes this a complete one-dish meal.

Provided by ZANE T.

Categories     Curries

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 red onion
1 stalk celery
1 carrot
1 tablespoon olive oil
1 lb bulk Italian sausage
1 bunch kale
2 cups chicken stock or 2 cups water
1 tablespoon curry powder
2 tablespoons balsamic vinegar
1 cup israeli couscous (pearl)

Steps:

  • Place onion, celery and carrot into a food processor and fine chop.
  • Chop kale into 1" pieces and set aside in a bowl.
  • Saute the mixture with the olive oil in a large sauce pot (at least 4qt.) until onions are soft at med-high temperature (about 5 minutes).
  • Add sausage to mixture, and cook until done (break up the sausage and mix into the mirepoix so that it has a fine texture).
  • Add kale to the mixture. Saute kale until it turns bright green (about 1-2 minutes).
  • Turn heat to high. Add stock, curry powder and vinegar and bring to a boil.
  • Add Israeli couscous and return to a boil.
  • Turn heat down to low and simmer until couscous is done (about 20 minutes).
  • Set aside for approximately 5 minutes and serve.

Nutrition Facts : Calories 456.3, Fat 27.5, SaturatedFat 9.2, Cholesterol 59.9, Sodium 699.7, Carbohydrate 33.4, Fiber 3.2, Sugar 3.5, Protein 18.1

CHICKEN SAUSAGES IN MANGO CURRY



CHICKEN SAUSAGES IN MANGO CURRY image

Make and share this CHICKEN SAUSAGES IN MANGO CURRY recipe from Food.com.

Provided by shazzieau

Categories     Fruit

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

8 chicken sausage
2 medium carrots, sliced
4 medium potatoes, quartered
1 tablespoon olive oil
1 onion, diced
1 teaspoon minced garlic
2 cups mango nectar
2 teaspoons mango chutney
3 teaspoons curry powder (to taste)
200 g canned sliced mangoes
1/2 teaspoon salt
1 tablespoon cornflour
2 tablespoons mango nectar

Steps:

  • in a large frypan, on medium heat, cook the sausages. remove from pan and put aside.
  • while the sausages are cooking, boil the carrot and potato until just soft. drain and put aside.
  • wipe out the same fry pan then on medium heat, saute the onion and garlic in the oil, stirring, until onion is translucent.
  • stir in the nectar, curry powder and chutney.
  • mix the cornflour with the 2 tablespoons of nectar until smooth. stir into the curry mix , stirring till boiling and thickened. lower temperature to simmer.
  • slice the sausages and add to the curry. add the potato and carrot. stir to combine. add salt to taste.
  • heat through. when hot, stir through the sliced mango.
  • serve with rice.

Nutrition Facts : Calories 641.5, Fat 28.3, SaturatedFat 8.7, Cholesterol 201.6, Sodium 2064.6, Carbohydrate 71, Fiber 8, Sugar 18.6, Protein 28.8

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