Chicken sausages in coconut gravy

Chicken Sausages in Coconut Gravy

Ingredients

1 packet chicken sausages chopped in bite size pieces

1 large onion cut in quarters

2” piece ginger

4 flakes garlic

5-6 Kashmir red chillies deseeded and soaked in warm water

2 tsp garam masala powder (I prefer Mother’s recipe garam masala)

½ tsp turmeric powder

1 tsp shah jeera (black cumin seeds)

½ tsp dry fenugreek (kasoori methi) optional

2 tbsp tomato paste

6 tbsp cooking cream

1 can coconut milk 

6 tbsp cooking oil

Some mushrooms and baby corn (optional)

Salt to taste

Chopped coriander for garnishing

Directions

Grind onion, red chillies, garlic and ginger to a paste. In a pan heat oil and the black cumin seeds. Then add the garam masala powder and turmeric and sauté for a minute. Add the ground paste and sauté for 3-4 minutes. Then add tomato paste and fry till oil separates. Add sausages and about two glasses of water. Add salt to taste. Simmer for 5 minutes. Add fenugreek and coconut milk and stir. Turn off the flame. The gravy should be of a little thick consistency. Garnish with chopped coriander leaves and cream. Serve with white rice.

For a vegetarian recipe, eliminate the franks and use paneer cubes and add any vegetable of your choice like cauliflower or eggplants.