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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 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 make Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale:
- Provide Chicken Currywurst with Potatoes and Collard Greens
- Provide 1 (12-ounce) russet potato
- Prepare 4 tbsp olive oil, divided
- Provide 1 small onion, chopped, divided
- Take 8 oz kale, washed and torn into bite size pieces
- You need 2 tbsp apple cider vinegar, divided
- Get 1 Kosher salt, to taste
- Provide 1 Black pepper, to taste
- Get 4 links Spotted Trotter Currywurst
- Prepare 1 tbsp Madras curry powder
- Prepare 1 tsp hot paprika
- Provide 8 oz fresh tomatoes, diced
- Get 2 oz raw sugar
Instructions 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 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!
These Chicken Broccoli Casserole Baked Potatoes turn your favorite casserole into a delicious, cheesy Italian sausage, tender kale, and hearty potatoes slow simmered in a cream-based broth with garlic. Most currywurst comes cooked in a frying pan or in a grill pan, but occasionally you'll find a vendor who grills the sausage over charcoal. Ask Germans what's the proper sausage for currywurst and they will likely name bratwurst. Or coax a chicken breast to perfection with a Coconut Curry Baste. Chicken curry is an obvious choice when assembling an Indian menu: it is often fairly simple, the subtle flavors of the poultry take Indian spice well, and it's generally a crowd pleaser.
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