Chicken-and-apple Sausage Curry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Country liv, Poultry, Soup or ste | 4 | Servings |
INGREDIENTS
| 1 | t | Olive oil |
| 4 | 5-inch chicken-and-apple | |
| sausages quartered | ||
| crosswise | ||
| 1 | Sweet yellow pepper, seed | |
| cut in 1" piec | ||
| 1 | Onion, chopped | |
| 2 | t | Curry powder |
| 1 1/2 | t | Fresh thyme, OR 1/2 teaspoon |
| dried thyme | ||
| 1 | t | Ground coriander |
| 1/4 | t | Salt |
| 1/8 | t | Ground cloves |
| 1/8 | t | Ground red pepper, optional |
| 3 | Sweet potatoes, cut in 1" | |
| crosswise pieces peeled | ||
| 2 1/2 | c | Water |
| 1/2 | lb | Green beans, trim halve |
| 1 | t | All-purpose flour |
| 4 | Sprigs fresh thyme, optional | |
| Naan or pita bread, optional |
INSTRUCTIONS
In heavy 4-quart Dutch oven or deep skillet, heat oil over medium heat. Add sausages, sweet pepper, and onion; saute until browned--about 4 minutes. Add curry powder, thyme, coriander, salt, cloves and if desired, red pepper; cook, stirring until spices have warmed--about 1 minute. Add sweet potatoes and 2 cups water; cover and heat to boiling. Reudce heat to low and cook 8 minutes. Add green beans; cover and cook vegetables just untio tender--5 to 8 minutes. In small bowl, stir remaining 1/2 cup water into flour until smooth. Stir into sausage mixture; heat to boiling, stirring constantly, until thickened. To serve, spoon into 4 soup plates. Garnish each with a thyme sprig and accompany with naan, if desired NOTES : Coriander, cloves, curry powder and thyme contribute a warm fragrance to this Middle Eastern--inspired meal. Recipe by: Country Living (Feburary 1998) Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2100
Calories From Fat: 1262
Total Fat: 142.2g
Cholesterol: 578.8mg
Sodium: 5325.3mg
Potassium: 75.4mg
Carbohydrates: 96.4g
Fiber: 6.3g
Sugar: 16.3g
Protein: 115.4g