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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

Before you jump to Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Good For You.

Just about any article you read about improving your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is really very true. From time to time, though, the last thing you choose is to have to prepare an evening meal from scratch. Sometimes almost all you really want is to go to the drive through and get home as soon as possible. There is no reason that you simply shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This may be possible because lots of the popular fast food destinations making the effort to make their menus healthy now. Here’s how it’s possible to eat healthfully when you’re at a fast food restaurant.

Your drink should be water or juice or milk. When you drink a huge soft drink you are putting a whole bunch of empty calories to your day. Usually just one helping of soda pop should be eight ounces big. That portion could contain many spoonfuls of sugar along with at least a hundred calories. Most fast food soda sizes begin at twenty ounces. It is frequently a minimum of 30 ounces. Choosing a soda as your drink boosts your calorie absorption by thousands and adds way too much sugar to your diet. Water, fruit juice and milk, conversely, are far better choices.

Simple sense states that the proper way to lose weight and get healthy is to ban fast food from your diet completely. While this is usually a good idea all you need to do is make a few good choices and visiting the drive through isn’t anything to worry about–when you do it in moderation. Sometimes what you need is to let another person create your dinner. There isn’t any reason to feel terrible about visiting the drive through when you make healthy decisions!

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