Slow Cooked Butter Chicken Sausages

1 ½ tablespoons vegetable oil
8 thick chicken sausages
1 brown onion, finely chopped
1 x 375g Passage to India Butter Chicken Simmer Sauce
½ cup coconut cream
2 large carrots, halved lengthways and chopped into 1cm pieces
1 cup frozen peas, just thawed
60g baby spinach leaves
Warmed naan bread, to serve
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METHOD
- Preheat oven to 180°C/160°C fan-forced. Heat 2 teaspoons oil in a large flame-proof casserole pan over medium heat. Brown the sausages on all sides. Transfer to a plate.
- Heat remaining oil in the frying pan over medium heat. Add onion. Cook, stirring often, for 3-4 minutes until onion is tender.
- Add Passage to India Butter Chicken Simmer Sauce, coconut cream and carrots Stir to combine. Bring just to a boil.
- Add the sausages and turn to coat in the sauce mixture. Cover and bake for 1 hour. Remove from the oven. Stir through peas and spinach. Stand for 2 minutes. Serve with warmed naan bread.
Serving suggestions:
Serve any leftovers on toast for an easy dinner.
Gourmet Adds:
Top with coriander and serve with mango chutney.
Tip:
Use pork sausages instead of chicken if preferred.
To cook in a slow cooker:
Combine Passage to India Butter Chicken Simmer Sauce, coconut cream and carrots in a slow cooker. Fry the onion in a frying pan and add to the slow cooker. Brown sausages in the frying pan and add to the slow cooker. Stir to combine. Cook on high for 4 hours. Stir through peas and spinach. Cover and stand for 5 minutes. Serve.