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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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Beans, would you believe it, are very good for your heart health. It’s true that your nose won’t appreciate them so much, particularly the after effects of consuming beans, but they’re really healthy food items. This doesn’t mean that simply eating beans will neutralize the effects of other bad foods you might be ingesting. What we are saying is that substituting in kidney beans or edamame for the chicken on your green salad or eating a soy burger rather than a beef hamburger is a good idea. Luckily, beans have a very good taste and you never know, you may prefer them to your beef and chicken.

There are plenty of foods that you can consume that are good for your body. It’s true that each of the food mentioned in this article can help your body in numerous ways. The foods mentioned are essentially good for the heart, however. Try to begin consuming these heart-healthy foods on a regular basis. Your heart will greatly benefit from it!

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. You can cook 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 do that.

The ingredients needed to prepare 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. Take 1 (12-ounce) russet potato
  3. Prepare 4 tbsp olive oil, divided
  4. Get 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. Prepare 1 Kosher salt, to taste
  8. Get 1 Black pepper, to taste
  9. Prepare 4 links Spotted Trotter Currywurst
  10. Prepare 1 tbsp Madras curry powder
  11. Prepare 1 tsp hot paprika
  12. You need 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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