Sheepherder's Delight

Growing up, I can only remember my dad cooking one of two things, meatloaf and sheepherder's delight. He used to tell us how he learned to cook it over a campfire from an old sheepherder.

1 lb. sausage
2 lb. frozen diced potatoes
Oil for frying
1 onion, chopped
1 green pepper, optional
Salt and Pepper, to taste

Start with two large skillets or frying pans. Crumble sausage into one of the hot skillets and brown. Start potatoes in another deeper pan with oil according to package directions. When the sausage has browned, add onions and green peppers, cook for a few minutes until done, reduce heat to low until potatoes are done. When potatoes are cooked through and golden brown, combine with sausage, onion, and pepper mixture. Salt and Pepper to taste.

Chicken Coconut Curry

2-3 boneless, skinless chicken breasts, cut into thin strips
2 Tbsp. vegetable oil
2 Tbsp. curry powder
1/2 onion, sliced and cut in quarters
1 1/2 tsp. crushed garlic
1 14 oz. can coconut milk
1 pint of stewed tomatoes, drained
8 oz. can tomato sauce
2 carrots, peeled and thinly sliced on an angle
4 large Yukon Gold or Red potatoes, chopped
2 Tbsp. sugar
1/8 tsp. red pepper flakes (optional)
2 Tbsp. butter
salt and pepper to taste
Basmati rice, cooked according to package directions

Heat oil in a large skillet over medium high heat, stir in curry powder and cook for a minute stirring constantly. Add onions and garlic and cook for an additional minute. Add chicken and cook over medium heat until chicken is no longer pink. Add remaining ingredients,except butter, and stir to combine. Cover, reduce heat and summer for 40 minutes until sauce thickens and potatoes are tender. Add butter and stir until melted. Serve over basmati rice.