Curry Chicken Sausage and Sweet Potato Curry

Curry Chicken Sausage and Sweet Potato Curry

Serves 4


  • 2 packs of Curry Chicken Sausages cut into 1½cm pieces diagonally

  • 4 ½ cooked cups basmati rice

  • 2 Tbsp vegetable oil

  • 2 med brown onions, finely chopped

  • 3 cloves minced garlic

  • 2 tsp minced ginger

  • 2 tsp curry powder

  • 2 tsp ground coriander

  • 2 sachets tomato paste

  •  1/2 cup of peas
  • 1 cup chicken stock

  • 400ml tin light coconut milk

  • 1 small sweet potato cut into ½ cm cubes

  • ½ tsp salt

  • ½ cracked black pepper
  • 175g tub light natural yogurt
  • 1 cup roughly chopped coriander for garnish


  1. In a large non-stick pan on medium heat, add 1 tablespoon of oil and brown the sausage pieces on both sides. Place in a holding dish.

  2. In another large non-stick fry pan on low heat add the remaining tablespoon of oil and fry the onions, garlic and ginger until the onions are transparent. Add the remaining spices and stir for another minute until aromatic. Stir in the tomato paste, chicken stock, peas, coconut milk and sweet potato cubes. Bring to the boil, reduce to a simmer and cook covered for approximately 10-12 minutes or until the sweet potato is tender.

  3. Gently fold the cooked sausage pieces through the curry sauce.

  4. Serve the curry into bowls on a bed of basmati rice with a scoop of natural yogurt and a scatter of chopped coriander on each.

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