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

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We hope you got insight from reading it, now let’s go back to spotted trotter chicken currywurst stewed in a madras curry sauce with russet potatoes and kale recipe. To make spotted trotter chicken currywurst stewed in a madras curry sauce with russet potatoes and kale you only need 13 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale:
  1. Get Chicken Currywurst with Potatoes and Collard Greens
  2. Use 1 (12-ounce) russet potato
  3. Get 4 tbsp olive oil, divided
  4. You need 1 small onion, chopped, divided
  5. Take 8 oz kale, washed and torn into bite size pieces
  6. Get 2 tbsp apple cider vinegar, divided
  7. Take 1 Kosher salt, to taste
  8. Get 1 Black pepper, to taste
  9. You need 4 links Spotted Trotter Currywurst
  10. Prepare 1 tbsp Madras curry powder
  11. You need 1 tsp hot paprika
  12. Get 8 oz fresh tomatoes, diced
  13. You need 2 oz raw sugar
Steps to make Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale:
  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.
  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.
  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.
  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.
  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.
  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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