Ingredients
- 0.5 tbsp oil
- 600g / 1.2 lb chicken sausages
- 2 garlic cloves, minced
- 1 onion, halved and sliced
- 1 carrot, peeled and sliced on the diagonal
- 1 tbsp curry powder (or more to taste)
- 3 tbsp flour (any type)
- 2 cups (500 ml) low-sodium chicken stock/broth
- 1 tsp sugar
- 1/2 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 1 cup frozen peas
Instructions
- Heat oil in a large skillet over medium-high heat.
- Add sausages and cook, turning to brown all over. Remove from skillet. Optional: slice sausages diagonally into pieces.
- In the same skillet, add minced garlic and sliced onion. Cook for 2 minutes until translucent.
- Add curry powder and stir for 30 seconds until fragrant.
- Add flour and mix for another 30 seconds to form a roux.
- Gradually pour in chicken stock while stirring constantly to prevent lumps.
- Add sliced carrots, sugar, salt, and pepper. Stir to combine.
- Return sausages to the skillet along with frozen peas. Bring to a simmer and cook for about 3 minutes, or until the sauce thickens.
- Serve hot over mashed potatoes, rice, pasta, or noodles. For a low-carb option, serve over mashed cauliflower.
Notes
- Use beef,
- or plant-based sausages if preferred.
- Adjust curry powder to taste—mild or hot depending on your spice preference.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Add a splash of cream or coconut milk at the end for a richer sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 85 mg
