Ingredients
- 4 curry chicken sausages
- 1/3 cup water
For Chutney:
- 1 large bunch cilantro
- ½ serrano pepper, minced
- 1 teaspoon fresh grated ginger
- ¼ cup olive oil
- ¼ cup of lime juice
- 1 teaspoon salt
- ½ teaspoon sugar
- ¼ cup unsalted raw peanuts
For slaw:
- ½ head purple cabbage
- 1 medium serrano pepper, minced
- ½ teaspoon cumin seeds
- ⅓ cup cilantro, chopped
- ½ teaspoon salt
- ¼ cup lime juice
Naan bread, to serve
Preparation
- Place the sausages and a ⅓ cup of water into a high sided skillet and cover. Turn to medium heat, and allow sausages to cook for 11 minutes. Uncover, rotate the sausages, recover and cook for an additional 6 minutes. Remove cover and increase heat to medium high and allow sausages to brown for 2-3 minutes, turning occasionally with tongs. Remove from heat, cover, and let sausages sit in the pan until ready to use.
- While sausages are cooking make the condiments:
- Make the chutney. Wash and finely chop the cilantro, then place into a small mixing bowl. Add the minced serrano pepper, grated ginger, olive oil, lime juice, salt and sugar; mix well to fully incorporate. Add peanuts into a blender and blend until a coarse powder, then stir the peanut powder into the cilantro chutney. Set aside. (NOTE: you can use a blender to make the chutney if you prefer, but don’t overblend into a paste.)
- Make the slaw. Thinly slice the cabbage into coleslaw thickness. (You’ll need about 2 ½ cups once chopped.) Place the cabbage into a large mixing bowl and add the chopped cilantro and finely diced serrano. Dress the slaw with lime juice, cumin seeds and salt. Toss until mixed well and all ingredients are fully coated.
- Assemble the tacos. Heat a grill pan or large skillet on medium high heat and lightly brush it with oil. When the pan starts to smoke, toast each naan on each side for 2 minutes, and set aside. Place the cooked sausages into the center of the grilled naan and generously top with cabbage slaw and cilantro chutney. Serve immediately.