Ingredients
- 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
Method
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Cook sausages in a large, non-stick frying pan over a medium heat until browned. Remove and cut into 2cm pieces.
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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.
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Bring to boil. Simmer, uncovered, for about 10 min, or until sausages are cooked and sauce thickens.
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Cook rice according to packet directions. Serve rice with curry and garnish with coriander leaves, if desired.