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RECIPE
12 INGREDIENTS 9 STEPS 1hr 30min

Chicken Currywurst Stewed in Madras Curry Sauce

4.5
2 Ratings
Spotted Trotter Currywurst stewed in a homemade tomato sauce seasoned with Madras curry powder and spicy paprika. Served along side kale and russet potatoes.
Chicken Currywurst Stewed in Madras Curry Sauce Recipe | SideChef
Spotted Trotter Currywurst stewed in a homemade tomato sauce seasoned with Madras curry powder and spicy paprika. Served along side kale and russet potatoes.
Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
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Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
1hr 30min
Total Time
$3.43
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1/4 cup
1
Small Onion
9 cups
to taste
1 Tbsp
Madras Curry Powder
3 1/2 Tbsp
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
1001
FAT
73.1 g
PROTEIN
33.1 g
CARBS
66.1 g

Cooking Instructions

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Step 1
Chop the Onion (1) . Wash and tear the Kale (9 cups) into bite-size pieces.
Step 2
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.
Step 3
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.
Step 4
Cook until kale is wilted and tender, about 5-10 min.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Add the Madras Curry Powder (1 Tbsp) and Hot Paprika (1 tsp) , and stir to fully coat the onions. Add the Tomatoes (8 oz) , Raw Sugar (3 1/2 Tbsp) , and Apple Cider Vinegar (1 Tbsp) . Bring to a boil, then reduce to a simmer.
Step 9
Cook at a simmer for about 20 min. Season to taste with kosher salt (to taste) and Black Pepper (to taste). Slice the sausage and return to the pan, and reheat in the sauce. Serve and enjoy!

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Nutrition Per Serving
Calories
1001
% Daily Value*
Fat
73.1 g
94%
Saturated Fat
20.2 g
101%
Trans Fat
0.0 g
--
Cholesterol
110.5 mg
37%
Carbohydrates
66.1 g
24%
Fiber
10.2 g
36%
Sugars
38.1 g
--
Protein
33.1 g
66%
Sodium
1285.3 mg
56%
Vitamin D
--
--
Calcium
371.5 mg
29%
Iron
7.3 mg
41%
Potassium
1115.2 mg
24%
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