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

It's essential to prepare food safely to help stop dangerous micro organism from spreading and rising. You'll be able to take some steps to help defend your self and your loved ones from the spread of harmful bacteria.
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Wash your fingers

Your fingers can easily unfold micro organism around the kitchen and onto food. It's essential to at all times wash your palms thoroughly with soap and warm water:

earlier than starting to put together meals
after touching raw food comparable to meat, poultry and vegetables
after going to the toilet
after touching the bin
after touching pets

Do not forget to dry your fingers completely as nicely, as a result of wet fingers spread bacteria extra easily.
Maintain worktops clean

Before you begin getting ready food, it’s essential worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or greens you will need to wash them totally.

You need to change dish cloths and tea towels recurrently to avoid any micro organism growing on the material.

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We hope you got benefit 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 have 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 that.

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

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