Sausage curry

Ingredients:

3-4 chicken sausages (enough for 4 servings)
3-4 medium onions, finely chopped
1 tbsp ginger-garlic paste
1 medium tomato, chopped
1 tsp cumin seeds
1 cinnamon stick
3-4 peppercorns
3-4 tbsp oil
1 tsp coriander powder
1 tsp red chili powder
1 tsp garam masala or meat masala
Salt, to taste
1 tbsp yogurt

Preparation Method:

1. Sauté the spices and onions: Heat oil in a large pan. Add the cumin seeds, and when they start to crackle, toss in the cinnamon stick and peppercorns. Add the chopped onions, and sauté until golden brown.

2. Add aromatics and tomatoes: Stir in the ginger-garlic paste, cooking for a minute or until fragrant. Then, add the chopped tomato, cooking until it softens and blends with the onion mixture.
Incorporate the spices: Sprinkle in the coriander powder, red chili powder, and a pinch of salt. Mix well, ensuring all the spices are incorporated.
3. Add yogurt for richness: Lower the heat slightly, add the yogurt, and cook until it releases a little oil on top.
4. Prepare the sausages: While the masala cooks, pan-fry the sausages or bake them in the oven at 154°F (68°C) for 20 minutes. Once cooked, slice the sausages into bite-sized pieces.
Combine and simmer: Add the sausage pieces to the masala, stirring to coat them well. 

5. Pour in a little water if you prefer a thinner sauce, and let everything simmer for a few minutes.

Serve: Garnish with fresh cilantro if desired, and serve hot with rice or chapatis.