Step 1

Cook your sausages. You can either fry, oven bake or grill them using 1 tbsp of the olive oil. This should take about 10 minutes and you can do this the night before to save time, and keep them in the fridge.

Step 2

Heat 1 tbsp of olive oil in a shallow casserole and fry the onion, garlic and ginger on a medium heat until the onion softens (about 4-5 minutes).

Step 3

Stir in the curry powder and flour and give it a good mix.

Step 4

Pour in the chicken stock and simmer for 5 minutes on a medium heat. The sauce will start to thicken.

Step 5

Add the frozen peas and cook for a further 5 minutes.

Step 6

Add the double cream and mango chutney and mix to combine.

Step 7

Add the cooked sausages to the sauce (I usually cut them in half) and warm through for a few minutes.

Step 8

Season and serve with rice.