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Spotted Trotter Chicken Currywurst Stewed In A Madras Curry Sauce With Russet Potatoes And Kale Recipe

Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale Recipe
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Cooking Time : 45 minutes
Serving : 2
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Prepare the ingredients before making Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale in your home. Then, follow these steps below to serve Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale for your family or friends.

Ingredients: Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale

  • Chicken Currywurst with Potatoes and Collard Greens
  • 1 (12-ounce) russet potato
  • 4 tbsp olive oil, divided
  • 1 small onion, chopped, divided
  • 8 oz kale, washed and torn into bite size pieces
  • 2 tbsp apple cider vinegar, divided
  • 1 Kosher salt, to taste
  • 1 Black pepper, to taste
  • 4 links Spotted Trotter Currywurst
  • 1 tbsp Madras curry powder
  • 1 tsp hot paprika
  • 8 oz fresh tomatoes, diced
  • 2 oz raw sugar

How to Make Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale in your home by yourself.

    Step 1
  • Place the potato in a small sauce pot, just large enough to fit the potato. Cover the potato fully in cold salted water. Bring to a boil, then reduce to a steady simmer, and cook until tender, typically 30-45 minutes. Remove potato, and set aside to cool.
  • Step 2
  • While the potato is cooking, place a skillet over medium heat, and add 2 tablespoons of the olive oil, then half of the onion. Cook until tender. Add the kale and 1 tablespoon apple cider vinegar to the pan. Cook until kale is wilted and tender, about 5-10 minutes.
  • Step 3
  • Once potato is cool, peel and slice into 1/2-inch thick half-moons. Add the potatoes to the kale, and heat through. Season to taste with salt and pepper, and set aside to be served warm.
  • Step 4
  • Heat a sauté pan over medium-high heat. Add 1 tablespoon of the oil, heat, then add the sausage. Brown all around, remember that the sausage is already fully cooked, so you don’t have to worry about doneness. Once the sausage is browned, remove from pan, and set aside.
  • Step 5
  • Return pan to a medium heat, and add the additional cooking oil. Add the remaining half of the onions, and cook while stirring until fully translucent, about 6-10 minutes.
  • Step 6
  • Add the Madras curry power and hot paprika, and stir to fully coat the onions. Add the tomato, raw sugar, and 1 tablespoon apple cider vinegar. Bring to a boil, then reduce to a simmer. Cook at a simmer for about 20 minutes. Season to taste with salt and pepper. Slice the sausage and return to the pan, and reheat in the sauce. Serve and enjoy!
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