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Chicken and Apple Sausage Curry
1 ts Olive oil
4 5-inch chicken-and-apple sausages;, quartered crosswise
1 lg Sweet yellow pepper; seed, cut in 1" piec
1 md Onion; chopped
2 ts Curry powder
1 1/2 ts Fresh thyme; OR 1/2 teaspoon dried thyme
1 ts Ground coriander
1/4 ts Salt
1/8 ts Ground cloves
1/8 ts Ground red pepper; optional
3 md Sweet potatoes; cut in 1" crosswise pieces, peeled
2 1/2 c Water
1/2 lb Green beans; trim, halve
1 ts All-purpose flour
4 Sprigs fresh thyme; optional
Naan or pita bread; optional
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