Danielle's Birthday Party {July 2015}

: : Make dinner : :

: : Not quite how we read the recipe book ;P : :

: : Birthday cake : :

: : Watercolour journal covers : :

Sausage Curry || Recipe

Preparation Time: 2 hours
Servings: 4

Ingredients

8-12 pork sausages
6 medium/large potatoes
250g mushrooms
vegetable oil
tomato sauce (about 2 desert spoons)
tomato purée (about 1 desert spoon)
1 1/2 desert spoons Madras curry powder
about 1/2 litre boiling water

Method

Peel the potatoes, cut into "roast" potato-sized pieces. You should have around 12 big pieces of potato. Add the potatoes to a pan and cover with boiling water. Simmer until par-boiled. They should be soft but not crumbly.

Brown your sausages by grilling or frying. Put to one side and once cooled, slice your mushrooms and fry until soft.

Fry potatoes and add curry powder. Stir for one minute.

Add sausages and mushrooms. Stir again.

Cover ingredients with boiling water. Stir.

Add tomato sauce and purée.

Simmer for 10 minutes. The potatoes should have just started to break down to create a nice, thick sauce.

Leave for at least 30 minutes (preferably longer -- the longer you leave it the fuller the taste it achieves).

Serve the curry with Basmati rice.

{10 on 10}

: : Working on a recipe post for all my followers on here : : 

: : Life's better with a soundtrack, right? : :

: : Sorry, another music theory pic. My exam's on Saturday so I can stop after that! : :

: : Little Miss Poser! : :
(4 years)

: : Doo, doo, doo : :
Working on her singing early!

: : Partners in school work (lol) : :

: : So don't try the rule of thirds too closely on this one, but isn't it cool?! : :

: : Maria's artwork : :
(She actually did a different one but I guess I forgot to snap it!)

: : Caption this pic? : :

: : Aww, cutie : :

Chicken Curry || Recipe

Perhaps I've mentioned before that four of my siblings and I are each assigned one night per week to cook dinner for the family. Over the years, I have spent many pleasurable hours preparing various culinary creations, and several favourite recipes have emerged. I discovered early on that Indian cuisine is some of my favourite, and hence makes our menu fairly regularly! A few people have asked me what I cook, since there are ten of us to feed. Really, it isn't that hard because we've only ever gained one extra mouth at a time, and so the volume of ingredients has only gradually increased! I thought I would share a few of my favourite dishes, though. Pictured above are three curries: chicken, sausage, and vegetable, which I served {this time!} with Basmati rice and Chapati bread. The vegetable curry is just from the Edmonds cookbook currently available at grocery stores, and the other two curries, along with the bread recipe, I found online. Between three posts I will share the latter three recipes.

Chicken Curry

Ingredients

8 bone-in chicken breast halves, skinless

salt and pepper to taste

1 tablespoon olive oil

2 onions, peeled and quartered

1 teaspoon finely chopped fresh ginger root

1 teaspoon crushed garlic

1 tablespoon hot (Madras) curry powder

1 (15 ounce) can tomato sauce

1 (15 ounce) can coconut milk

4 whole cloves

4 pods cardamom

1 cinnamon stick

Directions

1. Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
2. Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
3. Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom, and cinnamon stick. Season with salt to taste and stir all together.
4. Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.