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Chicken sausage & Potato korma

Yields4 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

A cheap dish using Store cupboard basics and leftovers

 4 Chicken sausages
 1 tin of new potatoes
 2 Onions chopped
 ½ tin of sliced Carrots
 1 Handful of frozen peas
 2 Handfuls of frozen mixed peppers
 4 tbsp Mayflower curry powder
 400 ml Chicken stock
 1 tsp Sugar
 2 tbsp Desicated Coconut
 1 handful of oats (optional)
 1 tsp Oil
 1 tsp Garlic chopped
 1 Handful of spinach chopped
1

In a pan heat the oil,and fry the sausages till cooked,slice and set aside

2

Add the onion,garlic,peppers and fry till soft 5-10 mns

3

Add a little stock to the curry powder and mix till you have a smooth paste. Continue to add the stock till you have a sauce

4

Add the sauce to the onions and stir,add the potatoes,sugar,oats,,carrots,peas, and simmer for 10 mns

5

Add the spinach and stir through

6

Add the coconut and stir through

7

Add the sausages and simmer for 5 mns then add a little milk if you want a lighter sauce or cream for richness

8

Serve warm on its own,with nan or flatbreads or with rice if you prefer.
The oats add creaminess and thicken the sauce but they are optional.
If you want a bit of heat use the hot mayflower curry powder or add a pinch of chilli flakes
Add any veg to bulk it out
Swap the sausages for chicken pieces

Nutrition Facts

Servings 4