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

1. 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.
2. Heat remaining oil in the frying pan over medium heat. Add onion. Cook, stirring often, for 3-4 minutes until onion is tender.
3. Add Passage to India Butter Chicken Simmer Sauce, coconut cream and carrots Stir to combine. Bring just to a boil.
4. 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.