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Before you jump to Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale recipe, you may want to read this short interesting healthy tips about Deciding on Wholesome Fast Food.
Almost every single “get healthy” and “weight loss” document you go through will tell you to skip the drive through and make all of your meals yourself. This is really very true. But at times the last thing you wish to do is prepare a whole dinner for yourself and your family. Sometimes all you really want is to go to the drive through and get home quickly. There is no reason you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. You are able to do this because lots of the popular joints are now marketing “healthy” menu options to keep their businesses up. Here is the way to eat healthy and balanced when you visit the drive through.
Visit a drive through for a place that has made it a practice to supply healthier options to people. Arby’s as an example, is void of burgers. You could consume roast beef sandwiches, wraps and salads as an alternative. Wendy’s, while no stranger to the hamburger, likewise includes a lot of additional meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not every little thing is McDonalds using its deep fried chicken parts and other terribly bad items.
Fundamental logic states that the simplest way to lose fat and get healthy is to ban fast food from your diet entirely. While, usually, this is a good plan, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Once in a while, letting someone else cook dinner is just what you require. If you ultimately choose healthy products, the guilt usually associated with hitting the drive through shouldn’t be so bad.
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. To cook 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 do that.
The ingredients needed to prepare Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale:
- Take Chicken Currywurst with Potatoes and Collard Greens
- You need 1 (12-ounce) russet potato
- Use 4 tbsp olive oil, divided
- Prepare 1 small onion, chopped, divided
- Use 8 oz kale, washed and torn into bite size pieces
- Prepare 2 tbsp apple cider vinegar, divided
- Use 1 Kosher salt, to taste
- Prepare 1 Black pepper, to taste
- You need 4 links Spotted Trotter Currywurst
- Take 1 tbsp Madras curry powder
- Prepare 1 tsp hot paprika
- Use 8 oz fresh tomatoes, diced
- Prepare 2 oz raw sugar
Steps to make Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale:
- 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!
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