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

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When you first start your diet one of several things you will learn right away is that maintaining a food journal is very helpful. Keeping a food journal makes it possible to identify the foods you are eating as well as the foods you are not eating. For example, after you keep a food record for a few days you could notice that even though you eat lots of fruit, you almost never eat any vegetables. When you write everything down you can see which parts of your diet must change as well as have an easier time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.

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Write down your emotions whenever you eat. This could show you if you use food to solve emotional issues. It will also identify the foodstuffs you choose when you are in certain moods. Lots of us will reach naturally for junk food when we feel upset or angry and we are more likely to choose healthy options when we feel happy or content. When you pay attention to how you eat in the course of your different moods and mental states, you will be able to keep similar but healthier alternatives around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.

We hope you got insight from reading it, now lets 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 it.

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

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