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

It is essential to prepare meals safely to assist cease harmful bacteria from spreading and rising. You may take some steps to help shield your self and your loved ones from the unfold of dangerous bacteria.
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Wash your arms

Your hands can easily unfold bacteria around the kitchen and onto food. It's essential to always wash your hands completely with soap and heat water:

earlier than beginning to put together food
after touching uncooked food corresponding to meat, poultry and greens
after going to the toilet
after touching the bin
after touching pets

Remember to dry your palms thoroughly as properly, because moist fingers spread micro organism more simply.
Keep worktops clear

Before you start preparing meals, it’s necessary worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by uncooked meat, poultry, eggs or greens you may want to scrub them thoroughly.

You must change dish cloths and tea towels frequently to keep away from any micro organism rising on the material.

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We hope you got insight from reading it, now let’s go back to spotted trotter chicken currywurst stewed in a madras curry sauce with russet potatoes and kale recipe. 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 achieve it.

The ingredients needed to prepare Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale:

1. Take Chicken Currywurst with Potatoes and Collard Greens
2. You need 1 (12-ounce) russet potato
3. You need 4 tbsp olive oil, divided
4. Get 1 small onion, chopped, divided
5. Provide 8 oz kale, washed and torn into bite size pieces
6. Prepare 2 tbsp apple cider vinegar, divided
7. Use 1 Kosher salt, to taste
8. Provide 1 Black pepper, to taste
9. Take 4 links Spotted Trotter Currywurst
10. Prepare 1 tbsp Madras curry powder
11. Provide 1 tsp hot paprika
12. Take 8 oz fresh tomatoes, diced
13. Get 2 oz raw sugar

Instructions to make Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale:

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!

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