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

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You already are aware that the body calls for the heart to be healthy. Think about it: if your heart is unhealthy then the rest of you won’t be healthy either. You already know that getting regular exercise and adopting a healthy lifestyle both factor to a great extent into the overall health of your heart. However, are you aware that there are a number of foods that have been proven to help you improve your heart health? If you are interested to know what to eat to improve your heart health, continue reading.

Beans–would you believe it?–are super good for your heart. The after effects of eating beans might not have a good smell, but they’re terrific for the inside of your body. It doesn’t mean, though, that just consuming beans will undo the damaging effects of eating junk foods or make your heart better by magic. What is true, though, is that including green beans on your green salad in place of chicken or consuming soy burgers instead of beef hamburgers is a great course of action to take. Luckily, beans are super tasty and who knows…you might not even moss eating real chicken or beef.

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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 need 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale:
  1. Use Chicken Currywurst with Potatoes and Collard Greens
  2. Provide 1 (12-ounce) russet potato
  3. You need 4 tbsp olive oil, divided
  4. Prepare 1 small onion, chopped, divided
  5. You need 8 oz kale, washed and torn into bite size pieces
  6. Prepare 2 tbsp apple cider vinegar, divided
  7. You need 1 Kosher salt, to taste
  8. You need 1 Black pepper, to taste
  9. Get 4 links Spotted Trotter Currywurst
  10. Take 1 tbsp Madras curry powder
  11. Use 1 tsp hot paprika
  12. Take 8 oz fresh tomatoes, diced
  13. Get 2 oz raw sugar
Instructions 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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