In a large saucepan, add Olive Oil (to taste). Over a medium-high heat, add Sausage (1 kilogram) and cook for about 5 minutes, or until browned all over. Transfer to a plate.
In the same saucepan, add Yellow Onion (1), Garlic (2 clove) and Carrot (3). Cook, stirring, for a few minutes, or until the onions have softened.
Add Curry Powder (1 tablespoon) and stir in until it becomes fragrant. Add Fruit Chutney (2 tablespoon) and Chicken Stock (2 cup). Return sausages to the pot, cover and bring to a boil.
Reduce temperature and allow to simmer for 25 minutes, or until the sausages are cooked through and the sauce has thickened.
Stir in Frozen Green Peas (1 cup). Season with Salt and Pepper (to taste). Allow to simmer for another few minutes.