East Wittering Sausage and Chicken Curry Casserole

Months ago my wife started talking about going for a summer holiday. As we now have a two year old and a 5 month old the idea of packing the whole family up and flying somewhere didn’t really appeal, especially since we’d have to spend so much time tending to a baby that we wouldn’t be able to take advantage of being wherever we’d gone. So going somewhere within easy driving distance was definitely the plan. Claire did some research and we decided that we’d do a real family holiday with Claire’s parents, brother and his girlfriend and their 8 month old daughter. So it was going to be 6 adults and three small children in a house by the beach in East Wittering on the south coast of England for a week of sun and sand castles!
It was a really good idea, the only problem with it was that the weather hasn’t cooperated. We arrived Friday in gale force winds and rain, the next day was beautiful except for winds gusting up to 45mph which sandblasted us nicely. Then on Sunday nature in her infinite wisdom saw fit to dump an entire month’s worth of rain in 24 hours. Yesterday (Monday) we woke up to the sound of rain drumming on the roof, which was pretty familiar to us by then, it was the sheet volume of it which amazed. It was is a giant hose was spraying a constant stream of ocean onto our house. Not knowing that the local area was experiencing serious flooding I decided to take my son to a big store in Chichester in order to buy him a raincoat and umbrella which we hadn’t anticipated him needing. Swimsuit yes, bucket yes, sun cream yes, rain gear no, so I set about to rectify the situation so my little guy could at least leave the house once in the week.
Once we were in the car a few minutes the impact that the rain was having on the local area started to become apparent and I began to think that perhaps I would be better off getting my son a floatation device rather than a rain slicker. The fire department was out in force, busy pumping water out of the local homes and businesses. One of the roads out of town was closed and the other was passable with some massive ponds to cross. Nevertheless I soldiered on, determined to bring home the bacon (literally, as bacon was on the shopping list). I had successfully navigated the enormous lake that the road had become and I had an immense sense of satisfaction from it.
Two things stopped me. One, the A27 was backed up 12 miles and getting the last mile to the store would have taken hours. Second, the snoring from the back seat notified me that my son was fast asleep and he was having an early nap. Quitter! Still, we weren’t getting there anyway because of the massive traffic problems, it took me 20 minutes just to get into a position to turn around. Anyway, unable to get to a big store we fell back on the small local ones which were remarkably well stocked considering the natural disaster taking place around us and we were able to get enough for me to make the concoction I’m about to tell. This was completely ad-libbed, I ‘ve never seen any recipe like this, it was all completely improvised. I wanted to make a rich, hearty dish to warm the insides that can serve a bunch of big eaters and came up with this, my Sausage and Chicken Curry Casserole:
7 chicken thighs
14 sausages (meaty ones like italian or solid pork sausages)
1 onion, chopped
2 cloves garlic, chopped
6 carrots, sliced
1 head of brocolli, florets separated from the stem. Chop the stem in the same size pieces as the carrots
2 cups peas, thawed
900ml chicken stock (about 4 cups)
2 tbsp sweet soy sauce (or 1 1/2 tsp soy sauce and 2 tsp sugar)
150ml low fat plain yogurt
1/2 cup plain flour
1/2 cup corn meal (polenta)
1/2 tsp salt
2 tsp curry powder
oil

Preheat the oven to 180c, 375f. First we want to get color on the meats, so grill or fry the sausages to brown them. Don’t worry about cooking them the whole way through, we want the color. Next heat oil in a frying pan to medium-hot and mix the flour, corn meal, and salt in a bowl. Coat the chicken thighs in the flour mixture and brown both sides in the frying pan. Again, don’t cook them through, just get the color on them. Make your chicken stock and let it cool to room temperature, then add the yogurt to it. If you add the yogurt to hot liquid it will probably split. Transfer some of the oil from the frying pan into another pan (don’t get all the burnt gritty bits through, they don’t taste good) on medium heat. Add the carrots and brocolli stem pieces and saute for 3-4 minutes. This is because the carrots and brocolli stems take much longer to cook, without this step they will be tough when the rest is done. Add the onion and saute another couple of minutes, add the garlic and saute another minute. Add the curry powder and one tablespoon of the flour mixture and fry a couple of minutes. The flour will thicken the sauce, and frying it will keep it from tasting uncooked. Frying the curry powder will help release its flavor and frying it will keep it from tasting powdery, especially in hard-water areas.
Next add your liquid mixture. If you didn’t add your yogurt to the cooled stock before then add the stock and take it off the heat, then add the yogurt a spoon at a time, then put it back on the heat. Add the sweet soy or soy and sugar, then taste. You want the sweetness of the sweet soy or sugar to balance out the sourness of the yogurt, with just enough salt to taste. You want it to be thickened a bit but not too much, don’t worry it will thicken more later. In a casserole dish (don’t ask me how big, this is cookware in a rented house, if you can fit it all in, then it’s just right 😉 put the chicken on the bottom, then the brocolli, then the sausage. Pour the liquid in, then put it in the oven uncovered. Make sure all the brocolli is submerged, don’t worry about the sausages. Bake for 20 minutes after the mixture starts to bubble. 5 minutes before the end put the peas on top. Once it is done let it cool for about 15 minutes before serving over rice.

This fed 6 but could stretch to 8 if you had some bread and/or salad on the side. Variation-wise you could add some ginger, or put in some fish, or try other vegetables, it’s very flexible.

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