Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale. Chicken Currywurst Stewed in Madras Curry Sauce. When I want dinner in a hurry, there's nothing like a quick, one-pot dish. Reviews for: Photos of Chicken Curry and Potatoes.
This stewed chicken is winner all the way.
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.
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 cook it.
Ingredients of Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale
- Prepare of Chicken Currywurst with Potatoes and Collard Greens.
- It's 1 of (12-ounce) russet potato.
- It's 4 tbsp of olive oil, divided.
- Prepare 1 small of onion, chopped, divided.
- It's 8 oz of kale, washed and torn into bite size pieces.
- It's 2 tbsp of apple cider vinegar, divided.
- It's 1 of Kosher salt, to taste.
- Prepare 1 of Black pepper, to taste.
- It's 4 of links Spotted Trotter Currywurst.
- You need 1 tbsp of Madras curry powder.
- You need 1 tsp of hot paprika.
- You need 8 oz of fresh tomatoes, diced.
- It's 2 oz of raw sugar.
Will probably add kale the next. Hot Sauce Roast Chicken With Tangy Kale Salad. 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.
Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale step by step
- 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!.
Or coax a chicken breast to perfection with a Coconut Curry Baste. This is Dutch comfort cooking—mashed potatoes and curly kale are served with a Dutch smoked sausage, known as rookworst. Learn more about russet potato calories and nutritional value. These Chicken Broccoli Casserole Baked Potatoes turn your favorite casserole into a delicious, cheesy Italian sausage, tender kale, and hearty potatoes slow simmered in a cream-based broth with garlic. Caldo verde, a potato and kale soup from northern Portugal, is one of those dishes that seem custom-made for lazy rainy days, when you want something hearty and comforting but don't feel like putting in a ton of effort.
