Heat a large high sided frying pan or skillet over medium heat and add one tablespoon of the ghee
Once the pan is heated, add the sausages or chipolatas and cook for 3-4 minutes on each side until browned and cooked through
Remove the sausages from the pan and set aside on a plate. Add the second tablespoon of ghee to the pan and then add in the sliced onions
Saute the onions for approximately 5 minutes, stirring occasionally. You want the onions to be cooking slowly, not browning
Next, add the Curry in a Hurry sachet and stir while cooking the spices for 1-2 minutes, until fragrant and combined with the ghee and onions
Add the coconut milk and broth, stir and bring to a simmer
Add the sausages back in and simmer for approximately 10 minutes for the flavours to come together
Taste the sauce and add salt if desired for extra seasoning
Just before serving you want to thicken the sauce. Turn the heat to low. Combine the cold water and arrowroot powder in a small bowl and stir until smooth
Add the arrowroot mixture to the sausage curry and stir to combine and the sauce will thicken. Once thickened remove from the heat and serve
Be aware that if you continue to cook the curry for too long, bring it to a boil, or try to reheat over high heat later on, that the arrowroot thickening will no longer be activated
We like to serve this keto curried sausages with mashed cauliflower and a garnish of fresh coriander leaves
Notes
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.