CURRIED SAUSAGES RECIPE
Steps:
- Start by heating some oil in a fry pan.
- Add in your sausages and cook for 6 to 8 minutes.
- Once cooked, drain off the excess oil with a paper towel and cut them into small pieces.
- With your remaining oil cook your onion, carrot and potato for about 2 minutes.
- Add in your tomato sauce, Worcestershire sauce, curry powder and brown sugar and cook for an additional 2 minutes.
- Add in the water and sausages while stirring to combine.
- Add in corn and peas and bring it to boil.
- Let it simmer for 15 minutes.
- Add in the jam and serve with white rice.
Nutrition Facts : ServingSize 300 g, Calories 500 kcal
EASY CURRIED SAUSAGES
Curried Sausages are a classic Aussie style comfort dish that's easy to prepare and full of flavour. Grilled sausages, fried onions and vegetables are simmered in a gravy-like curry sauce. The BEST curried sausages you'll try.
Provided by Cassie Heilbron
Categories Dinner
Time 1h
Number Of Ingredients 15
Steps:
- Heat 1 teaspoon of oil in a frying pan on medium heat, then brown sausages on all sides. Remove sausages from pan and chop into small pieces.
- Heat remaining oil in a large pot on medium heat, then add onion and cook, stirring regularly, until softened. Add garlic and cook, stirring regularly, for 30 seconds.
- Add in the rest of the vegetables (except for the frozen peas) and the chopped sausages, then cover with beef stock (you may need 3-4 cups). Stir in worcestershire sauce, tomato sauce, curry power and season with salt and pepper. Cover and bring to boil, then reduce heat and simmer uncovered for 30 minutes or until the potatoes are tender.
- Mix cornstarch with 2 tbsps of cold water, then add to the pot along with the the frozen peas and stir through. Continue to cook uncovered, stirring regularly, for 5-10 minutes until the sauce thickens.
- Serve on a bed of rice or mashed potatoes.
Nutrition Facts : Calories 565 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 40 grams fat, Fiber 9 grams fiber, Protein 22 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 894 grams sodium, Sugar 8 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
SAUSAGE-TOMATO COCONUT CURRY
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
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.
CURRIED CHICKEN AND BROCCOLI CASSEROLE
This chicken and broccoli casserole is my 13-year-old son's favorite dish and the one he requests for every one of his birthdays. It is very good and combines the creamy texture of the cheese sauce with the crunchy texture of the corn flakes. It is a standby meal and easy to make, freeze, and bake at a later date. You can freeze it up to 6 months. If frozen, bake uncovered for 1 hour.
Provided by Sean Greene
Categories Main Dish Recipes Curries Chicken
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Place broccoli into a microwave-safe dish with a lid, pour in a small amount of water, cover, and cook on high in microwave until broccoli is steaming and bright green, 2 to 3 minutes. Carefully remove lid and spread broccoli into the bottom of the prepared baking dish. Spread cooked chicken in a layer over the broccoli.
- Whisk cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and black pepper in a bowl and pour sauce over the chicken and broccoli. Spread the Cheddar cheese over the sauce and sprinkle casserole with corn flake crumbs and almonds.
- Bake uncovered in the preheated oven until the casserole is bubbling, the cheese has melted, and the crumb topping is browned, about 30 minutes.
Nutrition Facts : Calories 840.8 calories, Carbohydrate 27.6 g, Cholesterol 154.2 mg, Fat 61.1 g, Fiber 2 g, Protein 45.7 g, SaturatedFat 15 g, Sodium 1226.4 mg, Sugar 3.7 g
EASY CHICKEN CURRY
Recipe video above. This is a Western style curry, and it's the easiest chicken curry I know how to make with the least ingredients possible without sacrificing tastiness! Very mild, not spicy at all (assuming curry powder is mild).
Provided by Nagi
Categories Mains
Time 28m
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
- Add chicken and cook until it it changes from pink to white.
- Add curry powder and cook for 2 minutes.
- Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
- Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
- Serve over rice, noodles or mashed potato!
Nutrition Facts : Calories 383 kcal, Carbohydrate 10 g, Protein 29 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 118 mg, Sodium 295 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CURRY CHICKEN CASSEROLE
A great comfort food version of curry chicken that is best served on top of a bed of white rice. Super creamy and rich and makes the whole house smell delicious.
Provided by gbianchi
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- In a bowl, mix together the cream of chicken soup, mayonnaise, curry powder and cheddar cheese.
- Grease a 9 x 13" casserole dish with butter or PAM spray. Layer the broccoli and chicken in the pan as desired. Pour the curry mixture on top and use a spoon to fill it in around the chicken/broccoli.
- In a pan on the stovetop, melt the butter on medium to high heat. Pour in the bread crumbs and stir around swiftly until all butter is absorbed into bread crumbs and bread crumbs are browned.
- Sprinkle bread crumbs on top of casserole.
- Place in oven and bake at 350 for 1 hour. Casserole should be bubbly and lightly browned when finished.
- Serve over white rice.
CURRIED CHICKEN AND RICE CASSEROLE
Provided by Food Network Kitchen
Time 2h
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 425 degrees F. Combine the rice, coconut water, 1/2 cup water and 1/2 teaspoon salt in a large saucepan. Bring to a boil, then reduce the heat to low and cover; cook until the rice is tender, about 20 minutes. Remove from the heat; let stand, covered, 5 minutes. Transfer to a bowl and toss with the butter and coconut; set aside.
- Meanwhile, combine the scallions, cilantro, thyme, garlic, habanero and 1/2 cup water in a food processor or blender; puree to make a smooth paste. Transfer 1 tablespoon to a small bowl; stir in the curry powder, turmeric, cumin, 1 teaspoon pepper and 1/4 cup water. Transfer the remaining paste to a large bowl and add the chicken and 1 teaspoon salt; toss to coat.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the curry-scallion paste; cook, stirring, until the paste darkens and starts to separate, about 5 minutes. Add the chicken to the pot. Reduce the heat to medium; cover and cook, stirring occasionally, until almost cooked through, 15 minutes.
- Increase the heat to medium high. Uncover and cook, stirring occasionally, until thickened, 15 more minutes. Stir in 1 1/2 cups water, the carrots, chickpeas and spinach. Bring to a boil, then reduce the heat to medium. Simmer until the chicken is tender, 15 more minutes.
- Transfer the chicken mixture to a 9-by-13-inch baking dish and top with the rice mixture. Bake until golden brown and bubbling, about 25 minutes. Top with golden raisins.
SLOW COOKER CHICKEN SAUSAGE CASSEROLE
A healthy midweek chicken casserole using chicken sausages rather than pork
Provided by Dave
Categories Main Course
Number Of Ingredients 16
Steps:
- Quickly brown the sausages in a pan over a medium heat, then transfer to the slow cooker. In the same pan, soften the onions and garlic, then transfer to the slow cooker.
- Sprinkle the flour into the slow cooker, stirring to ensure an even coating. Add all of the dried herbs and spices, salt, pepper, carrots and tomato puree. Pour in the tinned tomatoes, chicken stock, mixed beans and stir well. Drop in a bay leaf.
- Cook on high for 4 hours or 6 on low.
- Serve with good crusty bread!
Nutrition Facts : Calories 621 kcal, Carbohydrate 41 g, Protein 45 g, Fat 34 g, SaturatedFat 7 g, Cholesterol 163 mg, Sodium 2932 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving
CHICKEN CURRY CASSEROLE
This flavor-forward dish is a makeover of one of my husband's childhood favorites, chicken curry casserole. I replaced the can of cream of mushroom soup and mayo with a creamy homemade sauce instead, and-my whole family agrees-the outcome does not disappoint!
Provided by Lisa Leake
Categories Dinner
Time 27m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°
- Combine the cooked rice, broccoli, and chicken in the casserole dish and set aside.
- Melt the butter in a medium sauté pan over medium heat. Add the onions and cook, stirring, until softened, about 2 minutes. Add the garlic and flour and cook for 1 or 2 minutes, or until the flour begins to brown but doesn't burn, whisking almost continuously.
- Whisk in the milk, watching for lumps, reduce heat and cook until it thickens. Stir in the sour cream, grated cheese, curry powder, salt, and pepper and stir until well combined. Bring to a simmer and cook, stirring, until the mixture is the consistency of gravy, about 3 to 4 minutes.
- Pour the sauce in the baking dish and mix thoroughly with the rice, broccoli, and chicken and spread it out evenly in the baking dish.
- Bake for 10 to 12 minutes, and then turn it up to a high broil to brown the top for another couple minutes. Serve warm.
Nutrition Facts : Calories 462 kcal, Carbohydrate 36 g, Protein 20 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 82 mg, Sodium 744 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CURRIED CHICKEN AND GRITS CASSEROLE
Southern-style cheesy grits meet curry and loads of vegetables to make a satisfying casserole that blankets the house with an inviting aroma. -Lori Shamszadeh, Fairhope, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Bring water, 1 cup broth and salt to a boil in a large saucepan. Slowly stir in grits. Reduce heat; cook and stir 5-6 minutes or until thickened. Remove from heat; stir a small amount of grits into eggs. Return all to pan, stirring constantly. Add 1-1/2 cups cheese and butter; stir until melted., Preheat oven to 350°. Combine soup, mayonnaise, curry powder and remaining broth in a large bowl. Add vegetable blend, chicken and potatoes; toss to coat. Transfer to a greased 13x9-in. baking dish. Top with grits; sprinkle with remaining cheese., Bake, uncovered, 50-55 minutes or until heated through.
Nutrition Facts : Calories 629 calories, Fat 53g fat (14g saturated fat), Cholesterol 137mg cholesterol, Sodium 1094mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 2g fiber), Protein 21g protein.
CURRIED SAUSAGES
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
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 SOUP
This curried chicken soup is tasty and so quick to make. No one I've made it for has not liked it. Serve with warm pita bread.
Provided by Saoirse
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 40m
Yield 5
Number Of Ingredients 7
Steps:
- Heat oil in a large pot over medium heat. Add chicken to the hot oil and cook until browned, 6 to 7 minutes. Add curry paste and stir to coat. Add tomatoes and stir. Fill an empty tomato can with water and add to the pot; repeat with the 2nd tomato can. Crumble in stock cube and simmer soup for 10 minutes.
- Add spinach to the pot and simmer until defrosted, 10 to 15 minutes more. Stir to mix well into soup. Add chickpeas and cook until heated, 2 to 3 minutes.
Nutrition Facts : Calories 387 calories, Carbohydrate 46.7 g, Cholesterol 51.7 mg, Fat 8.3 g, Fiber 16.4 g, Protein 38.1 g, SaturatedFat 1.3 g, Sodium 1037.2 mg, Sugar 6.3 g
SLOW COOKER CURRIED SAUSAGES RECIPE
These delicious slow cooker curried sausages are the perfect dinner dish for when you need to feed a hungry family.
Provided by Gus
Categories dinner
Time 6h45m
Number Of Ingredients 11
Steps:
- In a frypan, cook the sausages over medium heat. Once cooked, allow to cool, and cut into bite-sized chunks.
- In a slow cooker, add the sausages, onion, garlic, potatoes, carrots, curry powder, fruit chutney, and the beef stock. Mix slightly.
- Cook on low for 6-8 hours.
- Mix the cornstarch with the water until it forms a paste. Next, mix the paste and peas into the curried sausages.
- Cook for 15 minutes or until thickened.
- Serve & Enjoy.
Nutrition Facts : ServingSize 421.0 g, Calories 465.0 kcal, Fat 30.7 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 59 mg, Sodium 1040 mg, Carbohydrate 31.3 g, Fiber 5.3 g, Sugar 6.6 g, Protein 16.1 g
CURRIED CHICKEN SAUSAGE CASSEROLE
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
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
CURRIED CHICKEN AND RICE CASSEROLE
Curried Chicken and Rice Casserole is the ultimate comfort food made healthy using a homemade cream of chicken soup, brown rice, tender chicken, vegetables and warm curry.
Provided by Julia
Categories Dinner, Entree, Chicken
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Cook rice according to package and set aside.
- Heat a pot of boiling water over medium high heat. Add the broccoli and cook until tender. Set aside.
- Preheat a skillet over medium-high heat until hot. Add 2 Tablespoons olive oil and place the chicken in the skillet. Reduce the heat to medium and cook until the meat is no longer pink, turning occasionally and the juices run clear (8-10 minutes).
- Remove chicken from the skillet and set aside. In the same skillet heat 2 Tablespoons of olive oil and saute the carrots, celery, sweet onion, garlic, turmeric and curry powder until vegetables are soft {about 12-15 minutes}.
- Once the vegetables are soft add the rice, chicken, vegetables and the cream of chicken soup {or the substitute} mixing well over low heat for two minutes. Add salt and pepper to taste.
- Spoon the casserole into a 13x9 glass baking dish or casserole dish and place in the oven and bake for 10 minutes.
- Serve warm and enjoy!
CHICKEN SAUSAGE CASSEROLE RECIPE
This is a delicious low calorie chicken sausage casserole recipe that takes less than an hour to make.
Provided by Neil
Categories Dinner
Time 50m
Number Of Ingredients 11
Steps:
- Grill the chicken sausages under a medium grill, or use a George Forman grill, once cooked lay aside to cool whilst you prepare the rest of the ingredients.
- Heat the olive oil in a stove proof casserole dish or a medium sized saucepan.
- Sauté the onion and garlic for 2 to 3 minutes, then add the green pepper and sauté for a further 3 to 4 minutes until soft.
- Add the can of chopped tomatoes, the finely chopped tomatoes and the tomato paste. Bring the tomato contents of the saucepan to the boil, then turn down to simmer.
- Whilst simmering away cut the sausages into half lengthways and then half the halves, and cut those in half so that you have 8 pieces from each sausage.
- Add the sausage pieces to the saucepan along with the black beans and chopped jalapenos.
- Cook for 2 to 3 minutes until everything has cooked through and season with salt and pepper.
- Divide between bowls and serve with couscous or wholegrain basmati rice
Nutrition Facts : Calories 394 kcal, Carbohydrate 35.7 g, Protein 23 g, Fat 18.8 g, SaturatedFat 4.1 g, Cholesterol 86.4 mg, Sodium 988.3 mg, Fiber 12 g, Sugar 9.9 g, ServingSize 1 serving
CHEESY CHICKEN CURRY CASSEROLE
This cheesy, comforting casserole is made with cooked rice, shredded cheese, and tender shredded chicken in a creamy curry sauce. Add broccoli or other veggies for a complete meal.
Provided by Danelle
Categories Main Dishes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grease a 9x13 inch baking pan.
- In a large bowl, toss together rice and chicken. Stir in both soups, mayonnaise and milk; mix well. Add desired amount of curry powder and stir to combine.
- Stir in shredded cheese. Season with salt and pepper, to taste. Transfer mixture to prepared baking dish.
- In a small bowl, stir together breadcrumbs and butter. Sprinkle evenly over casserole.
- Cover and bake for 30 minutes. Uncover and bake 10-15 minutes more, or until casserole is bubbly and top is golden brown.
Nutrition Facts : Calories 532 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 34 grams fat, Fiber 2 grams fiber, Protein 26 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 891 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
CHICKEN DIVAN WITH CURRY
This freezer-friendly, curried chicken and broccoli casserole is fully homemade. No canned soups or packaged mixes in this Chicken Curry Casserole. Just good, real food.
Provided by Jessica Fisher
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Grease a 9x13-inch pan with nonstick cooking spray.
- In a pot on the stove, the microwave or a vegetable steamer, cook the broccoli until crisp-tender. Arrange the broccoli on the bottom of the prepared pan.
- Layer the chicken over the broccoli.
- In a mixing bowl combine the soup, lemon juice, mayonnaise, and curry powder. Pour the sauce over the chicken.
- Top with the grated cheese.
- In a small bowl, combine the bread crumbs and butter. Mix well and sprinkle over the top of the casserole. Bake for 30-35 minutes or until the sauce is bubbly, the cheese is melted, and the crumb topping is toasted.
Nutrition Facts : Calories 381 kcal, Carbohydrate 16 g, Protein 12 g, Fat 31 g, SaturatedFat 9 g, Cholesterol 44 mg, Sodium 400 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
BEST CURRIED SAUSAGES
Enjoy the Best Curried Sausages for seriously good comfort food, Aussie style. Grilled sausages, onion slivers and green peas smothered in a thick curry gravy. It's a satisfying and nourishing dinner your whole family will love.
Provided by Wandercooks
Categories Dinner
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frypan over medium-high heat. Add the sausages and fry until just cooked. Turn them often to cook evenly and avoid burning. Remove from the heat and allow to cool slightly, then slice into 4-5 cm pieces.
- In the same frypan add the onion and cook until translucent. Add the curry powder, beef stock and sausages to the pan, bring to the boil then reduce to a simmer.
- Add the peas and stir through.
- Mix the cornflour with 2 tbsp water in a small dish. Pour into the pan with the curried sausages and gently mix through. Continue cooking for another 5 minutes until the sauce has thickened nicely.
- Optional step: Add ketchup or gravy powder and mix through for richer flavour.
- Season with salt and pepper.
- Serve immediately over mashed potato or cooked rice.
Nutrition Facts : Calories 1711 kcal, Carbohydrate 30 g, Protein 86 g, Fat 136 g, SaturatedFat 45 g, Cholesterol 367 mg, Sodium 4120 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
CURRIED CHICKEN & COCONUT RICE
A fabulously different and delicious rice and chicken casserole with an East Indian Flavour! All in one dish that is built for two, but can easily be multiplied to served more!
Provided by Author: Marie Rayner
Yield Yield: 2
Number Of Ingredients 16
Steps:
- Preheat the oven to 230*C, 450*C/gas mark 7. Have ready a 9-inch square glass casserole dish.
- Make the yogurt sauce by combining all of the sauce ingredients until smooth. Cover and chill until needed.
- Measure the rice into the casserole dish along with the coconut milk, carrots, and boiling water. Stir in 1/4 tsp salt. Cover tightly with foil and bang into the oven. (Middle rack) Bake for 25 to 30 minutes.
- Measure the oil into a large glass bowl. Add the garlic and curry powder, along with 1/2 tsp salt and 1/4 tsp black pepper. Cook on high in the microwave until fragrant, about 30 seconds or so. Let cool slightly and then stir in the chicken pieces.
- Remove the rice from the oven and uncover. Fluff the rice with a fork. Stir in the chicken pieces and frozen peas. Recover tightly and bang back into the oven. Continue to bake for a further 15 minutes until the chicken and is cooked through and the rice is tender.
- Remove from the oven and let sit for about 10 minutes before fluffing up with a fork. Serve drizzled with some of the yogurt sauce, sliced spring onions, and a sprinkling of toasted almonds.
SAUSAGE AND CHICKEN CASSEROLE RECIPE
Try this tasty, easy sausage and chicken casserole with bacon, butter beans and fresh herbs.
Provided by Octavia Lillywhite
Time 45m
Yield Serves: 4-5
Number Of Ingredients 12
Steps:
- Grill the sausages until they are coloured on one side. You can set them to grill while you are carrying out steps 2-4, but don't forget to remove and set aside when they are cooked on one side.
- In a large, heavy saucepan, gently fry the bacon pieces in a little oil until coloured on all sides.
- Add the onions, carrot, celery, garlic and herbs. Cook for another 2 mins.
- Add chopped tomatoes and raise the heat a little to bring to the boil. Drain the beans and add to the stew. Season well.
- Place the mix in an ovenproof pot. Arrange the sausages on top, coloured side downwards. Cut chicken breasts into half and place into the bean mix as well.
- Bake at 180°C for 25 mins. Remove the thyme sticks and bay leave before serving, and garnish with the reserved thyme leaves.
Nutrition Facts : @context https
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- Meanwhile, combine cornflour, stock cubes and 1/4 cup cold water in a jug. Once combined, stir in a further 1 1/2 cups cold water.
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