This is the kind of dinner that requires little work but has great results. When I am at a loss as to what sorts of flavors I want to come up with for dinner, and I am low on things like fresh herbs, I turn to the foods that I buy specifically to get around these problems; these apple & onion sausages did all the work for this dinner in the flavor department.
I can’t say that I ever buy instant food to get me out of those nights when time is precious and hungry offspring are gnawing at my heels in search of dinner. I know that there are some frozen and packet meals that are good enough, but honestly, what is out there is mostly not that great (and I’m being nice).
My idea of instant food is buying say a piece of meat or fish that has been marinated in a mixture of herbs and spices for quick and convenient cooking, or the likes of the sausages that I used to whip up this great curry. And yes, curry powder is my other instant go-to food. Nowadays you can find some fabulous mixes and they last forever. The other trick is to buying a cut of meat that has no bones or skin to contend with (the chicken thighs for this dinner to be precise). I’m all for bouillon cubes and fresh frozen peas if it will keep you cooking healthy meals most evenings.
This dinner is a demonstration in how to make something that takes just a little longer to cook than a large frozen pizza or pasta dinner. Don’t you think that you and your family are worth it!
You will need:
3 tbs olive oil
1 tbs unsalted butter
sea-salt & freshly ground black pepper for seasoning meat and to taste
1 1/2 lbs boneless, skinless chicken thighs
1 lb seasoned sausage, cut into big pieces if it comes in a rope style (I used an Apple & Onion flavored sausage, but another kind will do just as well – do not use an Italian-style sausage as these flavors are too strong – stick with things like a Rosemary & White Wine sausage, Garlic & Onion etc)
2 medium sweet onions, cut in half, then into thin 1/2 rounds
3 garlic cloves, finely chopped
1 tbs curry powder (I used a medium/hot variety from a great spice shop in NYC)
2 tsp coriander powder
1/2 tsp cayenne pepper flakes
1 bouillon cube & 2 cups water OR 2 cups chicken stock
1/2 tbs all-purpose flour
1/2 cup heavy cream
1 – Season chicken things with a little sea-salt and freshly ground black pepper. Put pan or heavy casserole on high heat and add a couple of tbs of olive oil. When oil is hot sear chicken things until browned. Transfer to a plate as you go.
2 – Brown the sausages in the same way and set aside.
3 – Turn the heat down to medium and add the butter. When it melts add the onions and garlic. cook for about 8 to 10 minutes. Next add the spices and flour and mix together.
4 – Add the bouillon cube and water (or chicken broth) and bring to a simmer. Add the cream and stir.
5 – Place the chicken and sausage back into the pan in an even layer and bring to a simmer. Turn off heat and cover with lid. Place in preheated oven for 40 minutes.
Remove from oven and check to season more and if the sauce is the right consistency for you. If it is too thick add a little more cream or hot water and mix gently. serve with rice, pasta or bread. Of course a salad would be welcome too.