Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale

Name: Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 (12-ounce) russet potato; 4 tbsp olive oil, divided; 1 small onion, chopped, divided; 8 oz kale, washed and torn into bite size pieces; 2 tbsp apple cider vinegar, divided; 1 Kosher salt, to taste; 1 Black pepper, to taste; 4 links Spotted Trotter Currywurst; 1 tbsp Madras curry powder; 1 tsp hot paprika; 8 oz fresh tomatoes, diced; 2 oz raw sugar

Lizzy Johnston @cook_2885147

Atlanta, Georgia

Delicious Spotted Trotter Currywurst stewed in a homemade tomato sauce seasoned with Madras curry powder and spicy paprika. Served along side fresh kale and russet potatoes. This meal is hearty, so come hungry! Learn more at www.PeachDish.com.

Lizzy Johnston @cook_2885147

Saved

Ingredients

45 mins

2 servings

Chicken Currywurst with Potatoes and Collard Greens
1(12-ounce) russet potato
4 tbspolive oil, divided
1 smallonion, chopped, divided
8 ozkale, washed and torn into bite size pieces
2 tbspapple cider vinegar, divided
1Kosher salt, to taste
1Black pepper, to taste
4links Spotted Trotter Currywurst
1 tbspMadras curry powder
1 tsphot paprika
8 ozfresh tomatoes, diced
2 ozraw sugar

Saved

Steps

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!