Step-by-Step Guide to Make Speedy Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, spotted trotter chicken currywurst stewed in a madras curry sauce with russet potatoes and kale. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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To begin with this 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 that.

The ingredients needed to make 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. Get 1 (12-ounce) russet potato
3. Get 4 tbsp olive oil, divided
4. Take 1 small onion, chopped, divided
5. Get 8 oz kale, washed and torn into bite size pieces
6. Take 2 tbsp apple cider vinegar, divided
7. Make ready 1 Kosher salt, to taste
8. Make ready 1 Black pepper, to taste
9. Prepare 4 links Spotted Trotter Currywurst
10. Get 1 tbsp Madras curry powder
11. Take 1 tsp hot paprika
12. Prepare 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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