Wednesday, 3 May 2017


8 chicken sausages
2 medium carrots, sliced
4 medium potatoes, quartered
1 tablespoon olive oil
1 onion, diced
1 teaspoon minced garlic
2 cups mango nectar
2 teaspoons mango chutney
3 teaspoons curry powder, or to taste
200 grams canned sliced mango
salt to taste

1 tablespoon cornflour
2 tablespoons mango nectar

in a large frypan, on medium heat, cook the sausages. remove
from pan and put aside.

while the sausages are cooking, boil the carrot and potato
until just soft. drain and put aside.

wipe out the same fry pan then on medium heat, saute the onion and garlic in the oil, stirring, until onion is translucent.

stir in the nectar, curry powder and chutney.

mix the cornflour with the 2 tablespoons of nectar until
smooth. stir into the curry mix , stirring till boiling and
thickened. lower temperature to simmer.

slice the sausages and add to the curry. add the potato and

carrot. stir to combine. add salt to taste.

heat through. when hot, stir through the sliced mango.

serve with rice.

No comments:

Post a Comment