Curry Chicken Sausage and Sweet Potato Curry

Curry Chicken Sausage and Sweet Potato Curry

Serves 4


  • 2 packs of Curry Chicken Sausages cut into 1½cm pieces diagonally

  • 4 ½ cooked cups basmati rice

  • 2 Tbsp vegetable oil

  • 2 med brown onions, finely chopped

  • 3 cloves minced garlic

  • 2 tsp minced ginger

  • 2 tsp curry powder

  • 2 tsp ground coriander

  • 2 sachets tomato paste

  • 1 cup chicken stock

  • 400ml tin light coconut milk

  • 1 small sweet potato cut into ½ cm cubes

  • ½ tsp salt

  • ½ cracked black pepper
  • 175g tub light natural yogurt
  • 1 cup roughly chopped coriander for garnish


  1. In a large non-stick pan on medium heat, add 1 tablespoon of oil and brown the sausage pieces on both sides. Place in a holding dish.

  2. In another large non-stick fry pan on low heat add the remaining tablespoon of oil and fry the onions, garlic and ginger until the onions are transparent. Add the remaining spices and stir for another minute until aromatic. Stir in the tomato paste, chicken stock, coconut milk and sweet potato cubes. Bring to the boil, reduce to a simmer and cook covered for approximately 10-12 minutes or until the sweet potato is tender.

  3. Gently fold the cooked sausage pieces through the curry sauce.

  4. Serve the curry into bowls on a bed of basmati rice with a scoop of natural yogurt and a scatter of chopped coriander on each.

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Orange and 5 Spice Glazed Ham

Orange & 5 Spice Glazed Ham

Serves 20


  • 7kg whole smoked leg ham, on the bone
  • 500ml (2 cups) fresh squeezed orange juice
  • Whole cloves, to stud
  • 125g (3/4 cup, lightly packed) brown sugar
  • 170g (1/2 cup) orange marmalade
  • 1 teaspoon Chinese five spice
  • 2 ½ tablespoons Dijon mustard


  1. Place an oven shelf in the lowest position and remove other shelves. Preheat oven to 170°C. Use a small sharp knife to cut around the shank in a zigzag pattern, about 10cm from the end. Carefully run the knife under the rind around the edge of the ham. Gently lift rind off by running your fingers between the rind and the fat. Score fat in a diamond pattern, about 5mm deep. Stud centres of diamonds with cloves.

  2. Combine the sugar, marmalade, Chinese five spice and mustard in a bowl until smooth. Place the ham, fat-side-up, in a large baking dish. Pour the orange juice into the dish. Brush one-third of the glaze over the ham.

  3. Bake the ham for 30 minutes. Brush with half the remaining glaze. Bake, brushing once with remaining glaze, for a further 1 1/4 hours or until ham is cooked through and the surface is sticky and golden. Set aside for 15 minutes to rest before carving.

 Shop the ingredients here.

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Gotzinger Knackwurst and Cheese

Knackwurst & Cheese Brekky Boat

Serves 4


  • 2 Knackwursts, diced

  • 1 Large baguette

  • 5 Large eggs

  • 1/3 Cup heavy cream

  • ¾ Cup grated cheddar cheese

  • 2 shallots thinly sliced

  • Salt and pepper to taste

  • ½ Tbsp butter


  1. Pre heat oven to 170°C.

  2. In a pan add butter, fry Knackwurst

    until brown then set aside.

  3. In a medium bowl beat eggs and cream together, then fold in knackwurst, cheese and shallots.

  4. Cut a long rectangle through the top of the baguette.

  5. Partially remove the inside bread from

    the baguette.

  6. Spoon the mixture into baguette and

    sprinkle with salt & pepper.

  7. Bake for 25 minutes at 170°C.

  8. Cut and serve warm.

 Shop the ingredients here.

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