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Chicken Sausages in Mango Curry: A Taste of Sunshine

There’s something magical about the aroma of curry spices mingling with the sweet, tropical scent of mango. I remember one particularly dreary London day, missing the warmth of the Caribbean sun, when I decided to experiment with this combination. The result was this delightful Chicken Sausages in Mango Curry, a dish that instantly transported me back to sunnier days, bursting with flavour and offering a comforting hug in a bowl. Even now, one whiff of this dish and I’m instantly back on that imaginary beach, toes in the sand, worries melting away.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Dietary Type: Gluten-Free (check sausage ingredients)

Ingredients

8 chicken sausages
2 medium carrots, sliced
4 medium potatoes, quartered
1 tablespoon olive oil
1 onion, diced
1 teaspoon minced garlic
2 cups mango nectar
2 teaspoons mango chutney
3 teaspoons curry powder (to taste)
200 g canned sliced mangoes
½ teaspoon salt
1 tablespoon cornflour
2 tablespoons mango nectar (for cornflour slurry)

Equipment Needed

Large frypan or skillet
Large pot
Mixing bowl
Measuring spoons and cups
Wooden spoon or spatula

Instructions

In a large frypan over medium heat, cook the chicken sausages. Ensure they are cooked through, reaching an internal temperature of 165°F (74°C). You can use a meat thermometer to check for doneness. If using particularly thick sausages, you may need to prick them a few times with a fork to prevent them from bursting.
Once the sausages are cooked, remove them from the pan and set aside. Keep warm.
While the sausages are cooking, prepare the vegetables. In a large pot, boil the sliced carrots and quartered potatoes until they are just soft when pierced with a fork. Be careful not to overcook them, as they will continue to cook in the curry sauce.
Once the carrots and potatoes are cooked, drain the water and set aside.
Using the same frypan (after wiping it clean), heat 1 tablespoon of olive oil over medium heat. Add the diced onion and 1 teaspoon of minced garlic and sauté, stirring occasionally, until the onion becomes translucent and fragrant. This should take about 5-7 minutes. Avoid browning the garlic, as it can become bitter.
Stir in 2 cups of mango nectar, 3 teaspoons of curry powder (or more, to taste), and 2 teaspoons of mango chutney into the pan with the onions and garlic. Mix well to combine all the ingredients. The amount of curry powder can be adjusted to suit your personal preference for spice level.
In a small mixing bowl, whisk together 1 tablespoon of cornflour with 2 tablespoons of mango nectar until smooth. This creates a slurry that will thicken the curry sauce. Make sure there are no lumps.
Pour the cornflour slurry into the curry mixture, stirring constantly until the sauce comes to a boil and thickens. This should happen quickly. Reduce the heat to a simmer.
Slice the cooked chicken sausages into bite-sized pieces and add them to the curry.
Gently add the boiled potatoes and carrots to the curry mixture. Stir to combine ensuring everything is well coated with the sauce.
Add ½ teaspoon of salt (or to taste) to the curry.
Heat through until everything is hot, stirring occasionally to prevent sticking. This should take about 5-10 minutes.
Just before serving, stir in the 200g of canned sliced mangoes. Gently fold them in to avoid breaking them up. Heating them through for just a minute or two is sufficient to prevent them from becoming mushy.
Serve hot with rice. Basmati rice is a particularly good accompaniment, as its delicate flavour complements the curry perfectly.

Expert Tips & Tricks

For a richer flavour, brown the sausages well on all sides before slicing. This adds depth to the curry.
If you prefer a smoother sauce, use an immersion blender to lightly blend the curry after it has thickened. Be careful not to over-blend, as you still want some texture.
Adjust the curry powder to your preference. Start with a smaller amount and add more to taste.
For a spicier kick, add a pinch of red pepper flakes or a finely chopped chili to the onion and garlic while sautéing.
If the curry becomes too thick, add a little more mango nectar to thin it out.
Prepare the vegetables ahead of time. The carrots and potatoes can be boiled and stored in the refrigerator for up to 24 hours before adding them to the curry.
To prevent the curry from sticking to the pan, stir it frequently, especially while it is simmering.

Serving & Storage Suggestions

Serve the Chicken Sausages in Mango Curry hot, garnished with fresh coriander or cilantro for a pop of freshness and colour. A dollop of plain yogurt or raita can also provide a cooling contrast to the rich curry.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally, or microwave in short bursts until heated through. If the curry has thickened during storage, add a splash of water or mango nectar while reheating.

The curry can also be frozen for up to 2 months. Thaw completely in the refrigerator before reheating. The texture of the vegetables may change slightly after freezing, but the flavour will remain delicious.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	641.5 kcal	N/A
Calories from Fat	254 g	40%
Total Fat	28.3 g	43%
Saturated Fat	8.7 g	43%
Cholesterol	201.6 mg	67%
Sodium	2064.6 mg	86%
Total Carbohydrate	71 g	23%
Dietary Fiber	8 g	31%
Sugars	18.6 g	N/A
Protein	28.8 g	57%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian: Substitute the chicken sausages with vegetarian or vegan sausages made from vegetables, tofu, or tempeh.
Spicier: Add a chopped chili pepper or a dash of cayenne pepper to the curry for extra heat.
Sweeter: Add a little more mango chutney or a tablespoon of brown sugar for a sweeter flavour.
Coconut Milk: Substitute the mango nectar with coconut milk for a creamier and richer curry. This will also change the flavour profile slightly.
Other Vegetables: Add other vegetables such as bell peppers, peas, or green beans to the curry for added nutrients and texture.
Protein: Add diced chicken breast instead of chicken sausages. Sauté the chicken until cooked through before adding the other ingredients.

FAQs (Frequently Asked Questions)

Q: Can I make this curry ahead of time?
A: Absolutely! In fact, the flavours often meld together even better when made a day or two in advance. Just store it in the refrigerator and reheat thoroughly before serving.

Q: What kind of curry powder should I use?
A: The best curry powder to use depends on your personal preference. Mild, medium, or hot curry powders are all suitable. Experiment to find the one you enjoy the most.

Q: Can I use fresh mango instead of canned?
A: Yes, fresh mango can be used. Make sure it is ripe and sweet. Add it towards the end of the cooking process, just like the canned mangoes, to prevent it from becoming too mushy.

Q: Is this recipe gluten-free?
A: The recipe itself is gluten-free, but you’ll need to ensure that the chicken sausages you use are also gluten-free. Check the ingredients list carefully.

Q: Can I use frozen vegetables?
A: Yes, you can use frozen carrots and potatoes. Just add them to the curry towards the end of the cooking process and cook until heated through. No need to pre-boil them.

Final Thoughts

I hope you enjoy this Chicken Sausages in Mango Curry as much as I do. It’s a versatile and comforting dish that’s perfect for a weeknight meal or a casual gathering. Don’t be afraid to experiment with the spices and ingredients to create your own unique version. If you try this recipe, please let me know what you think! I’d love to hear your feedback and any variations you come up with. Perhaps pair it with a crisp Sauvignon Blanc for a refreshing contrast to the richness of the curry. Happy cooking!

CHICKEN SAUSAGES IN MANGO CURRY Recipe