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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, believe it or not, are really good for your heart. The after effects of consuming them may not have a good smell, but they’re terrific for your body. This doesn’t mean that just consuming beans will counterbalance the effects of other unhealthy foods you might be eating. What we do mean is that substituting in beans or edamame for the chicken on your salad or eating a soy burger instead of a beef hamburger is a good idea. Fortunately, beans have a very good taste and you never know, you could end up preferring them to your beefburgers and chicken.

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We hope you got insight 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 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.

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