Cook your sausages. You can either fry, oven bake or grill them using 1 tablespoon 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.
Heat 1 tablespoon 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).
Stir in the curry powder and flour and give it a good mix.
Pour in the chicken stock and simmer for 5 minutes on a medium heat. The sauce will start to thicken.
Add the frozen peas and cook for a further 5 minutes.
Add the double cream and mango chutney and mix to combine.
Add the cooked sausages to the sauce (I usually cut them in half) and warm through for a few minutes.
Season and serve with rice.