Spotted Trotter Chicken Currywurst Stewed In A Madras Curry Sauce With Russet Potatoes And Kale Recipe by Lizzy Johnston
Cooking Instructions 45 mins 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! 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. 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. 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. 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. 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. 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! 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! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cheesy Meat & Potatoes "Crack Cookies" AKA S'mores Cookies Cheesecake Lava Cookies "Pecan Tarts" Mike's American Home Fries Cheesy Meat & Potatoes "Crack Cookies" AKA S'mores Cookies Cheesecake Lava Cookies "Pecan Tarts" Mike's American Home Fries BBQ Chicken Hobo Pies Outback Sinful Sunday Creamy Chicken and Dumplings with Fresh Field Peas and Veggies Fresh Grouper Stew with Chunks of Potatoes and Sweet Peppers Quick Shrimp pasta Risotto Technique Dal Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini BBQ Chicken Hobo Pies Outback Sinful Sunday Creamy Chicken and Dumplings with Fresh Field Peas and Veggies Fresh Grouper Stew with Chunks of Potatoes and Sweet Peppers Quick Shrimp pasta Risotto Technique Dal Sautéed Trout Filet Topped with Apple Mostardo and Garlicky Collard Greens Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds Mixed Endives, Roasted Shiitake Mushrooms, Toasted Pecans, Red Grapes with Aged Goat Cheese Crostini