Slow Cooker Sausage Curry

Slow Cooker Sausage Curry

One of my favourite items in the kitchen is my slow cooker. With just a little preparation, you can put a bunch of ingredients into it and go about the rest of your day knowing that when it comes time for dinner, there will be a nice hot stew or casserole or something waiting for you.

I was given a slow cooker recipe book a while back as well, and hadn't actually made anything from it, so with the weather getting cooler and me needing some more meals prepared, I thought it was time.

Ingredients

^{Everything all in one photo! I'm getting better at this}

6 Sausages
1 Chicken Breast
1 Onion
1/2 cup Rice
2 Carrots
3 Celery Stalks
1 Apple
1 can Diced Tomato
1/2 Green Capsicum
1 teaspoon Curry Powder
1 teaspoon Dried Mixed Herbs
1 teaspoon Sugar
1 teaspoon Beef Stock Powder
1 teaspoon Chicken Stock Powder
1/4 teaspoon Ground Cumin
6 Mushrooms

Method

• Peel and chop the Onion and Carrots. Chop the Apple, Celery, and Capsicum

^{No need to dirty up a bowl to transfer them to the slow cooker like I did, just put them straight in here}

• Dice the Chicken Breast into bite sized pieces.
• Cook the Sausages for 5 minutes in a pot of boiling water
• Drain and allow to cool before slicing into about 6 pieces

^{The chicken is hiding under the sausages, both of which could have just been put straight into the slow cooker pot instead of the bowl, but at least it's the same bowl as I used for the veggies}

• Combine the Curry Powder, Dried Herbs, Sugar, Stock Powders, and Cumin together with 3 cups of water.

^{I must remember only landscape photos. Portrait ones are so much bigger. Giant jug of dirty water...}

• Put all the prepared ingredients into the slow cooker, along with the Diced Tomato and mix well.

^{I tried the Diced Tomato in a box. Not too bad a consistency compared to the cans.}

• Cover and cook for 4 hours on low.
• Quarter the Mushrooms and stir them into the curry

^{After stirring in the mushrooms it looked something like this.}

• Cover and cook for a further 3 to 4 hours.

^{Not the prettiest looking dish, but curries often aren't. And it made enough for another 6 serves after this one too!}

Thoughts

• I made a few changes from the original recipe: I removed 2 sausages and added the chicken breast. I took out 1 banana and 1 tomato, which I replaced with the can of diced tomato. I added the Mushrooms.
• I was initially disappointed in my first serving, it had an odd taste to it that I still haven't put my finger on. I was however quite happy with every other serve of it since, so it was possibly something wrong with me rather than the curry.
• I was disappointed in the curries lack of curry though. It was tasty enough, but completely lacking in heat. If I'm to make it again in future, I'd probably double the curry powder and add some chili as well (fresh or powdered. Or both...)
• It was good with rice. So good I didn't try it with the other suggestion of mashed potato. With it's lack of heat it may have been better with mash as it would be similar to bangers and mash with gravy.

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Chicken Paella
Sausage Rolls
Creamy Bacon Fettucine

^{Upgoats made by the talented @ryivhnn}