Coconut Curry Chicken Sausage Tacos

Chicken. Curry. Tacos. 

They're all wonderful things, but when you put them together, they create a super-predator of deliciousness.

A couple of weekends ago, we debuted the Coconut Curry Chicken Sausage in our meat case. I was skeptical, because my experiences with curry didn't include anything even remotely resembling sausage, but I was willing to give it a shot because I like curry and chicken together, so why not expand my culinary horizons? 

I took home a few and cooked them up with some rice and a curry cream sauce (white sauce with curry powder, garlic powder, paprika and salt). It was fantastic! The perfect marriage of curry flavor with the chicken and just enough spice to make it interesting. We liked it so much we decided to do it again, but we had sold out of the sausages by the time I went back for round two. BUT we did have some of the coconut curry chicken sausage in bulk (not linked), so we went for a taco theme. Who doesn't love tacos!?

I added some fresh cilantro as a garnish, and instead of flour tortillas, we took it a step further and put them on naan, a traditional flatbread in Central and South Asia. You can make your own pretty easily, but we were strapped for time and just bought some frozen. I will definitely try making my own next time. Making it at home takes a couple of hours because of the yeast, so make sure you allow for plenty of time before you start the rest of the taco components. 
Note: The naan did make it more filling and I ended up eating only one taco, so you can definitely substitute flour tortillas instead. 

Add some sriracha if you want an extra spicy kick! 

Add some sriracha if you want an extra spicy kick! 

Coconut Curry Chicken Sausage Tacos

• 1 lb. coconut curry chicken sausage from 1907 Meat Co. in links or bulk
• 6 pieces of naan (or 8-10 flour tortillas) 
• 1 cup milk or half-and-half
• 2 tablespoons butter
• 2 tablespoons flour
• 2 tablespoons curry powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1-2 cups cooked rice
• Fresh cilantro (optional)

I like to make the curry cream sauce first and then heat it up when it's time to eat. 
Melt the butter in a sauce pan over medium heat and whisk in flour until it's pasty. Whisk in milk or half-and half and stir constantly until it begins to thicken. If it's too thick for your liking, add some more milk. Reduce heat to low and whisk in curry powder, garlic powder, paprika and salt. Stir well to combine and add more spice to taste, if you want. Cover and set aside.
Brown the sausage in a skillet, breaking up big chunks until they're all a uniform size (like you do with regular taco meat — it's not hard).
While the sausage is browning, heat your naan in the oven or on a skillet according to package instructions, or follow the recipe to make your own. 
Build the taco: Place about 1/4 - 1/3 cup of rice (or however much you want) on the naan. Add the sausage and drizzle with the curry cream sauce. Top with cilantro and some hot sauce if you want an extra kick! 
I found the best way to eat this was to fold it like a New York City slice of pizza and go to town on it. There's no civilized way to eat a taco. 

What did you think? Did you use flour tortillas or naan? 


Sally Asher is the Communications Coordinator at 1907 Meat Co.