Slow Cooker Curried Sausages

Directions

1. 1

   Brown off the chicken chipolatas in a hot pan, or air fryer for a few minutes until browned but not fully cooked through. Transfer directly to the slow cooker pan.

2. 2

   Throw in the diced onions and carrots, then pour in the chicken stock.

3. 3

   Season with garlic, curry powder, turmeric, tomato puree and black pepper. Mix well and cover with lid.

4. 4

   Cook on the high setting for 3 hours.

5. 5

   Once the time is up, remove the lid and add the frozen peas and one tablespoon of cornflour mixed with two tablespoons of water to form a slurry. Mix well, cover with lid and cook for a further hour.

6. 6

   Once the time is up, remove the slow cooker lid and leave on the high setting to allow the sauce to thicken up.

7. 7

   Ladle over mashed potatoes and serve with green beans. Enjoy!