Ingredients
1 tablespoon oil
6 thick pork sausages
1 large onion, thinly sliced
2 clove garlic, crushed
1/3 cup korma curry paste
2 cup chicken stock
1/2 cup fruit chutney
1/2 cup cream
2 tomatoes, chopped
50 gram baby spinach leaves
naan bread and herbed yoghurt, to serve
Herbed yoghurt
1 cup natural yoghurt
2 tablespoon fresh mint, chopped
1 tablespoon fresh coriander leaves, chopped
salt and black pepper, to season
Method
1. Heat oil in a large frying pan on medium. Cook sausages for 5-10 minutes, turning until browned. Remove from pan and slice thickly.
2. Sauté‚ onion and garlic in . same pan for 4-5 minutes until onion is tender. Add curry paste. Cook, stirring for 1 minute.
3. Blend in stock, chutney and cream. Simmer for 20 minutes. Return sausages to pan with tomato and spinach. Cook for a further 2-3 minutes until heated through.
4. To make Herbed Yoghurt combine yoghurt with fresh mint and fresh coriander leaves. Season to taste.
5. Serve with naan bread and herbed yoghurt. Accompany with rice, if liked.
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