23d • General discussion
Curry snags
- 500g sausages
- 1 small onion
- 1 carrot
- 3-5 celery stalks
- 5-6 medium potatoes
- 1 packet “Cream of Chicken” soup
- Keen’s Curry
1. Boil sausages on low to medium heat. (Prick sausages prior to putting in the pot. It helps release the fat and stops them from imploding.) Once cook, drain and then dice.
2. Peel and dice the potatoes. Boil until slightly soft.
3. Make “Cream of Chicken” soup as per packet instructions. (If you use cup’o soup you’ll need to use all 4 packets. You need to make 4 cups of soup.)
4. Brown diced onion in large pot. Add diced carrot, celery, potato and sausages. Add “Cream of Chicken” soup.
5. Add curry to own liking. (For us that’s 3 teaspoons.)
6. Simmer on low heat. Add cornflour to thicken as needed. Serve with rice.
Serves: 4
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Curry snags
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