Hello, I am Joana. Today, I will show you a way to make spotted trotter chicken currywurst stewed in a madras curry sauce with russet potatoes and kale recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
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 is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook spotted trotter chicken currywurst stewed in a madras curry sauce with russet potatoes and kale using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale:
- Make ready Chicken Currywurst with Potatoes and Collard Greens
- Take 1 (12-ounce) russet potato
- Get 4 tbsp olive oil, divided
- Prepare 1 small onion, chopped, divided
- Prepare 8 oz kale, washed and torn into bite size pieces
- Make ready 2 tbsp apple cider vinegar, divided
- Take 1 Kosher salt, to taste
- Make ready 1 Black pepper, to taste
- Get 4 links Spotted Trotter Currywurst
- Make ready 1 tbsp Madras curry powder
- Get 1 tsp sausage paprika
- Make ready 8 oz fresh tomatoes, diced
- Prepare 2 oz raw sugar
Steps to make Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale:
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the Madras curry power and sausage 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!
So that is going to wrap this up with this exceptional dish spotted trotter chicken currywurst stewed in a madras curry sauce with russet potatoes and kale recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
