Ingredients:
1 medium size brown onion diced
1 teaspoon tumeric
1 teaspoon coriander
1 clove garlic crushed
1 teaspoon keens curry powder
1 teaspoon of butter or vegetable oil for frying
500g beef sausages.
1 tin chopped tomatoes (400g)
1 cup chicken stock
Directions:
- Begin to boil the rice
- Fry onion and garlic in the oil.
- Meanwhile begin cooking the sausages under the grill, allowing the fat to run off.
- Add the herbs and flavour to the onions. Simmer gently stirring continuously.
- Turn off the onion mixture when they are softened. Add the curry powder, mix through and allow to rest while you prepare the sausages.
- When the sausages are cooked remove from the grill, give time for them to cool so you don’t burn yourself and then cut into one inch length pieces.
- Throw into a large saucepan/pot with the onion mixture.
- Add one tin of chopped tomatoes and one cup of chicken stock. Mix well and bring to the boil.
Lower heat and allow to simmer without a lid for 15 minutes.
Can be frozen
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