Classic Chicken Curried Sausages

September 13, 2026

A lighter weeknight staple ready in under 45 minutes!

Curried sausages are a proper weeknight staple in households across the country. This recipe swaps traditional beef bangers for chicken sausages to keep things a bit lighter, while keeping that nostalgic taste intact. Served over a bed of steamed white rice, this dish is hearty, simple to chuck together after work, and brilliant for the next day's lunchbox.

Serves 4
Prep time: 15 minutes
Cook time: 25 minutes

For the Chicken:

8 Chicken Sausages
1 tbsp Olive Oil
1 large Brown Onion, thinly sliced
2 Carrots, peeled and cut into coins
1 Green Capsicum, sliced
1 cup Frozen Peas
2 tbsp Keens Curry Powder (superior choice, you can use others)
1 tbsp Plain Flour
500ml Chicken Stock
1 tbsp Tomato Paste
Steamed White Rice, to serve
OPTIONAL: 1 Apple, sliced into thin slices

Method:

Cook the Sausages:
Heat the olive oil in a large frying pan over medium heat. Add the chicken sausages and cook them until browned all over. Remove them from the pan, slice them thickly, and set them aside on a plate.
Sauté the Vegetables:
In the same frying pan, add the sliced brown onion, carrots, and green capsicum. Cook for about 5 minutes until the vegetables begin to soften.
Toast the Spices:
Sprinkle the Keens Curry Powder over the vegetables and stir constantly for 1 minute until fragrant. Add the plain flour and stir well to coat the vegetables evenly.
Build the Gravy:
Gradually pour the chicken stock into the pan, stirring continuously to prevent any lumps from forming. Stir through the tomato sauce.
Simmer:
Return the sliced sausages to the pan along with the frozen peas. Reduce the heat to low and let the pan simmer gently for 10 to 15 minutes. The sauce will thicken into a rich gravy and the sausages will finish cooking through.
Serve:
Divide the steamed white rice evenly among four bowls and spoon the curried sausages generously over the top.