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

  • 3 min read
  • Mar 06, 2021

Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale. Free UK Delivery on Eligible Orders Looking For Curry Chicken? We Have Almost Everything on eBay. Add the potatoes to the kale, and heat through.

Recipe: Delicious Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale Spotted Trotter Currywurst stewed in a homemade tomato sauce seasoned with Madras curry powder and spicy paprika. Served along side kale and russet potatoes. Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale step by step. 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 achieve it.

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

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

Place the potato in a small sauce pot, just large enough to fit the potato. Cover the potato fully in cold salted water. Great recipe for Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale. Delicious Spotted Trotter Currywurst stewed in a homemade tomato sauce seasoned with Madras curry powder and spicy paprika.

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

  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!.

Served along side fresh kale and russet potatoes. If it starts to stick to the pan at all, add a splash of water. For best results, add pre-cooked ingredients to your madras curry sauce such as tandoori chicken tikka, lamb tikka, jumbo prawns or paneer. Ingredients like jumbo prawns and paneer cook quickly so you could cook them in the sauce from raw. That said, your curry will be even better if you have it with marinated and grilled paneer or prawns.

source: cookpad.com

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