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

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Blueberries are terrific for your heart. Here’s a fact: Blueberries are a rich source of antioxidants, particularly pterostilbene. Pterostilbene acts pretty much like the resveratrol found in grapes. This particular antioxidant helps the body be better at breaking down cholesterol and fats. When your body is efficient at breaking down these things, they won’t accumulate in your body and or cause heart problems. That, in turn, helps your heart be in great condition.

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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. To make spotted trotter chicken currywurst stewed in a madras curry sauce with russet potatoes and kale you only need 13 ingredients and 6 steps. Here is how you cook that.

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