Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, spotted trotter chicken currywurst stewed in a madras curry sauce with russet potatoes and kale. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
When I want dinner in a hurry, there's nothing like a quick, one-pot dish. Peanut Curry Chicken - How to Make Chicken with Peanut Curry Sauce. We've teamed up with SORTEDfood to show you how to cook a crowd-pleasing chicken and kale curry in no time. Adding kale is a great way to get extra.
Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must 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 cook it.
The ingredients needed to make Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale:
- Prepare Chicken Currywurst with Potatoes and Collard Greens
- Get 1 (12-ounce) russet potato
- Make ready 4 tbsp olive oil, divided
- Get 1 small onion, chopped, divided
- Prepare 8 oz kale, washed and torn into bite size pieces
- Get 2 tbsp apple cider vinegar, divided
- Prepare 1 Kosher salt, to taste
- Take 1 Black pepper, to taste
- Prepare 4 links Spotted Trotter Currywurst
- Take 1 tbsp Madras curry powder
- Get 1 tsp hot paprika
- Make ready 8 oz fresh tomatoes, diced
- Take 2 oz raw sugar
Dunk your crusty bread into stew or mop it all up with the Serve warm chicken stew in a serving bowl with warm crusty bread. Dunking crusty warm bread Followed the recipe, but added portobello mushrooms, as suggested. Will probably add kale the next. You have sweet potatoes, kale, curry, and peanuts all in one delicious recipe.
Steps to make Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Will probably add kale the next. You have sweet potatoes, kale, curry, and peanuts all in one delicious recipe. If you make this curry sweet potato, kale, and peanut stew, leave a A hearty stew inspired by the West African dish maafe. It's a creamy, nutty stew stuffed with sweet potato and kale for a healthy and filling vegan. This is Dutch comfort cooking—mashed potatoes and curly kale are served with a Dutch smoked sausage, known as rookworst.
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