Good afternoon here we will give you a recipe spotted trotter chicken currywurst stewed in a madras curry sauce with russet potatoes and kale which is interesting The way making it is very not too difficult. You just need to be careful to get results from spotted trotter chicken currywurst stewed in a madras curry sauce with russet potatoes and kale which has aroma and taste that can evoke our tastes.

So that the result of spotted trotter chicken currywurst stewed in a madras curry sauce with russet potatoes and kale, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare spotted trotter chicken currywurst stewed in a madras curry sauce with russet potatoes and kale delicious as long as you know the tricks and how to make this dish can be serving very special.

Ingredients and seasonings required for make

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

Cover the potato fully in cold salted water. 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 Make Healthy Eating A Part of Your Life. Opting to eat healthily has many benefits and is becoming a more popular way of life. Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale instructions.

How 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!
7. Done and ready to serve!

Place the potato in a small sauce pot, just large enough to fit the potato. Cover the potato fully in cold salted water. Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale instructions. Place the potato in a small sauce pot, just large enough to fit the potato. Cover the potato fully in cold salted water.

I say thank you for using the recipe that I convey on here. We have high hopes we Hope it’s useful and good luck!