Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, spotted trotter chicken currywurst stewed in a madras curry sauce with russet potatoes and kale. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Chicken Currywurst Stewed in Madras Curry Sauce. Peanut Curry Chicken - How to Make Chicken with Peanut Curry Sauce. Reviews for: Photos of Chicken Curry and Potatoes.
Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. 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 can achieve 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
- Prepare 1 (12-ounce) russet potato
- Prepare 4 tbsp olive oil, divided
- Get 1 small onion, chopped, divided
- Prepare 8 oz kale, washed and torn into bite size pieces
- Take 2 tbsp apple cider vinegar, divided
- Get 1 Kosher salt, to taste
- Prepare 1 Black pepper, to taste
- Get 4 links Spotted Trotter Currywurst
- Get 1 tbsp Madras curry powder
- Make ready 1 tsp hot paprika
- Make ready 8 oz fresh tomatoes, diced
- Make ready 2 oz raw sugar
Will probably add kale the next. Most currywurst comes cooked in a frying pan or in a grill pan, but occasionally you'll find a vendor who grills the sausage over charcoal. Ask Germans what's the proper sausage for currywurst and they will likely name bratwurst. Or coax a chicken breast to perfection with a Coconut Curry Baste.
Instructions 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!
This is Dutch comfort cooking—mashed potatoes and curly kale are served with a Dutch smoked sausage, known as rookworst. In strictly traditional recipes, the boerenkool is boiled, but this recipe calls for sautéing the curly kale in a little olive oil to keep its color, texture, and flavor intact. Here's what you need: russet potato, kale, shredded parmesan cheese, shredded gruyère cheese In a medium-sized oven dish, lay a hefty bed of kale adding olive oil, salt, and pepper and gently mixing. Drizzle half of the Béchamel sauce across all of the potatoes. Learn more about russet potato calories and nutritional value.
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