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

Hey everyone, it is Brad, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale estimated approx 45 mins.

To begin with this particular recipe, we must first prepare a few components. You can have 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 can achieve it.

Delicious Spotted Trotter Currywurst stewed in a homemade tomato sauce seasoned with Madras curry powder and spicy paprika. Served along side fresh kale and russet potatoes. This meal is hearty, so come hungry! Learn more at www.PeachDish.com.

Ingredients and spices that need to be Get to make Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale:

1. Chicken Currywurst with Potatoes and Collard Greens
2. 1 (12-ounce) russet potato
3. 4 tbsp olive oil, divided
4. 1 small onion, chopped, divided
5. 8 oz kale, washed and torn into bite size pieces
6. 2 tbsp apple cider vinegar, divided
7. 1 Kosher salt, to taste
8. 1 Black pepper, to taste
9. 4 links Spotted Trotter Currywurst
10. 1 tbsp Madras curry powder
11. 1 tsp hot paprika
12. 8 oz fresh tomatoes, diced
13. 2 oz raw sugar

Steps to make 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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