Chicken Currywurst Stewed in Madras Curry Sauce

Chop the Onion (1) . Wash and tear the Kale (9 cups) into bite-size pieces.

Place the Russet Potato (1) in a small 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 min. Remove potato, cool.

While the potato is cooking, place a skillet over medium heat, and add Olive Oil (2 Tbsp) then half of the Small Onion. Cook until tender. Add the Kale and Apple Cider Vinegar (1 Tbsp) to the pan.

Once the 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 Kosher Salt (to taste) and Ground Black Pepper (to taste) and set aside to be served warm.

Heat a saute pan over medium-high heat. Add Olive Oil (1 Tbsp) , heat, then add the Chicken Sausages (4 pieces) . Brown all around, and remember that the sausage is already fully cooked. Once the sausage is browned, remove it from the pan, and set it aside.

Return pan to medium heat, and add the remaining Olive Oil (1 Tbsp) . Add the remaining half of the onions, and cook while stirring until fully translucent, about 6-10 min.

Add the Madras Curry Powder (1 Tbsp) and Hot Paprika (1 tsp) , and stir to fully coat the onions. Add the Tomatoes (1 1/4 cups) , Raw Sugar (3 2/3 Tbsp) , and Apple Cider Vinegar (1 Tbsp) . Bring to a boil, then reduce to a simmer.