Curried Chicken Sausage Casserole
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
I'm an American, living between London and New Zealand. I love to cook and try new recipes and have tried many new things since living in the UK and New Zealand.
When I bake, I like to start from scratch and don't use cake mixes, fake foods like Cool Whip or premade frostings.
I am really happy cooking and get a huge sense of satisfaction when people enjoy dishes and treats that I make. I would love to open my own business in the food industry some day, but still working on that idea!