Ingredients
- 8 thick chicken sausages
- 1 red onion, cut into wedges
- 1-2 tablespoons Indian curry powder
- 1 carrot, diced
- 1 red capsicum, chopped
- 2 cups prepared chicken stock, salt reduced
- 2 tablespoons chicken gravy, combined with
- 2 tablespoons water
- 225g can pineapple pieces, drained
- 1 cup frozen peas
Method
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Heat a large non-stick frying pan over medium-high heat. Spray with olive oil and brown the sausages, in batches, until lightly golden. Remove sausages, cut each into three pieces and set aside.
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Reduce heat to medium and spray the pan with some more oil. Fry onion until soft, about 5 min. Add the curry powder, carrot and capsicum and fry for a further 1 min. Add the stock and bring to a simmer.
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Return the sausages to the pan. Simmer for 5 min. Stir in gravy mix, pineapple pieces and peas. Simmer further 2 min or until heated through. Serve with cooked rice.