Slow Cooked Butter Chicken Sausages

Prep: 15 minutes

Cook: 1 hour, 20 minutes

Serves: 4

Difficulty:

Cuisine:

Saved:

Indian

Recipe by: Passage to India

Enjoy the rich flavours of Slow Cooked Butter Chicken Sausages, a budget-friendly dish that transforms classic comfort into an easy meal. Perfectly spiced and deliciously tender, these sausages offer a unique twist on a traditional favourite, ready to enhance any dinner table.

Credit: Whisk Media Group

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Slow Cooked Butter Chicken Sausages

Ingredients:

1½ tablespoons vegetable oil

8 thick chicken sausages

1 brown onion, finely chopped

1 x 375g sachet 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

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.

Tips & Hints:

Serve any leftovers on toast for an easy dinner.
Use pork sausages instead of chicken if preferred.
For a gourmet finish, top with coriander and serve with mango chutney.
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.