- 680g packet chicken sausages
- 1 large brown onion
- 40g sachet Keen’s Curry Recipe Base Creamy Chicken Curry
- 270ml can coconut cream
- 2 cups frozen carrot, cauliflower & broccoli
- 450g packet microwave long grain white rice
Cook sausages in a large, non-stick frying pan over a medium heat until browned. Remove and cut into 2cm pieces.
Add thinly sliced onion to same pan. Stir over a medium heat for about 3 min, or until soft. Return sausages to pan with recipe base, coconut cream, frozen vegetables and 1 cup water.
Bring to boil. Simmer, uncovered, for about 10 min, or until sausages are cooked and sauce thickens.
Cook rice according to packet directions. Serve rice with curry and garnish with coriander leaves, if desired.