Curry Coconut Sausage with Chappatis



I am not sure how I started cooking with curry, but my love of curry and coconut is unyielding.  The combination can be used in so many different ways. Adding a bit of Thai spice to it and basil creates a completely different dish, try changing the protein and again you have a different conception.  this is a great cold weather dish, so the time is now to serve this! At least in our area!

With this one I wanted a very “soupy” texture. Because of the consistency I can use the chappatis, or Indian flat bread as a vehicle to soak up all that yummy sauce.  It is so easy to make, and imagine how your guests will be amazed at your abilities in the kitchen!  =)

The Flat bread is something I like to make with these recipes, I like to present it with the meal and I truly believe that it makes for a more authentic dish and presentation.


Start the Chappati first.

You will need 2 cups wheat flour

1 cup warm water

2 teaspoons vegetable oil

Salt (I used a teaspoon)

Put the wheat flour and salt into a container big enough to knead in (I used a Tupperware container)


Add the water slowly a little at a time while mixing the flour, until it is combined and starts forming a dough.


Knead the dough by pressing you fists into it and turning it over onto itself. Add the oil and continue to knead.  I think the kneading is a very important part of making the bread smooth.

Once it is smooth and complete, set aside and allow it to rest for 15 minutes.  Now we can start the main dish.

Once you have the main dish simmering come back and finish the bread. Scroll down for the main dish recipe =)


Heat a skillet on medium  heat.  (no need to oil or butter the pan.)

Remove small pieces of the dough and roll with moderate pressure between your palms; they should end up about the size of a golf ball.


Roll out the dough to about 5 to 6 inch rounds. They do not have to be perfectly round at all. Do not make them too thin.




Place on your skillet and flip after ten fifteen seconds, flip again, and again.






starting to puff up….


getting puffier (start pressing on the parts that puff up creating a larger pocket.)



They will start to puff up, when they do press down a little bit on the area puffing up and it will spread the puff out.  Once they puff they are done, the air will release when off the heat source leaving you with a nice HOMEMADE flat bread.


You will need any kind of sausage I just happened to use turkey sausage. I like the mild flavor and it gives a nice texture but does not take away from the flavor profile we have managed to make with the spices for the sauce.

Turkey Sausage 1 lb

butter – 4 tbsp

Cloves ground ½ tsp

Onions (medium size) – 1 large (Finely chopped)

1 can (small) green chilies

Turmeric powder 1 tsp

Red chili powder – 1 tsp

Coriander – 2 tsp

Garlic salt 1 tsp

Ground ginger – 1 tbsp

Tomatoes large – 3 (finely chopped)

Salt – to taste

Coconut milk – 2 cups

Parsley ¼ cup and a little extra to garnish


Boil the sausage for 5 min and drain well.


In a non stick pan, heat the butter Add ginger and cloves and fry till you get the aroma.


Add finely chopped onions and sauté till it becomes light brown in color.


Add turmeric, chili and coriander powder and fry well.

Add garlic and Sauté until the raw smell vanishes.

Then add finely chopped tomatoes and a little water and fry until all this gets cooked well and comes a thick paste. (you can use two cans of diced tomatoes not drained)


Add the canned chili and stir.


Cook until it gets a bit thicker.


Cut the sausage diagonally (on a bias) into small pieces.


Add coconut milk, sausage and chopped parsley simmer and cook for say 20 minutes covered.



Empty this to a serving dish and garnish it with finely chopped parsley. Serve with the flat bread and amaze your guests.


Bon apetit


Cooking is a stress reliever, a way to bring family together and a memory maker!

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