Curried Chicken Sausages

This recipe has become a regular family favourite in our house. It was actually from a weight loss recipe book that one of the girls at my boys kindy suggested as her boys love it and she was spot on. Not only does it taste fantastic, it's low in calories. Gotta love that. It's also super easy and freezes really well. Now i've made this with both regular chicken sausages (organic of course) and also chicken chipolatas and I find the chipolatas work the best. Plus the kids prefer the idea of having 'baby sausages' as they call them. Last night I just used the Macro Organic Chicken Sausages which you can buy from Woolworths.

Curried Chicken Sausages

8-10 Chicken Sausages
1 packet of Dutch Curry & Rice Soup
1 tablespoon Butter
1 onion, chopped finely
1 carrot, grated
1 Zucchini, grated
Curry powder to taste
1 tin Evaporated Milk

Instead of the Evaporated Milk I use this Carnation Light & Creamy with the coconut flavouring because it's so.... much nicer and has very little fat content



Brown sausages in frypan, set aside.
Saute butter, onion, carrot & curry powder in saucepan.
Add soup mix made up with water (check the back of the pack)
Add zucchini, bring to the boil.
Simmer and add the sausages.
Add the evaporated milk before serving.

Now I actually bought the wrong soup mix this week and accidently got this one, which is the cup of soup but it still worked out fine I just added both sachets and mixed it with 500ml of water.



I've also made a vegetarian version of this and used chunky vegetables instead of the chicken sausages. It's very versatile. I have also used the left over curry mix and added it to some quinoa and mixed vegetables for a different meal all together.

You can serve it over rice or quinoa and or even on the side with mashed potato.



Enjoy.