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RECIPE
12 INGREDIENTS9 STEPS1hr 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.
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
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Estimated Total: Estimated Total:
Fulfilled by
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
1hr 30min
Total Time
$5.09
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1/4 cup
1
Small  Onion
3 cups
to taste
4 pieces
Currywurst
1 Tbsp
Madras Curry Powder
8 oz
3 1/2 Tbsp
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Nutrition Per Serving

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CALORIES
1126
FAT
74.3 g
PROTEIN
36.2 g
CARBS
92.3 g

Cooking Instructions

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Step 1
Chop the Onion (1) . Wash and tear the Kale (3 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 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 Currywurst (4 pieces) . Brown all around, and remember that the sausage is already fully cooked. Once the sausage is browned, remove from pan, and set aside.
Step 7
Return pan to a 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
1126
% Daily Value*
Fat
74.3 g
95%
Saturated Fat
20.4 g
102%
Trans Fat
0.0 g
--
Cholesterol
110.5 mg
37%
Carbohydrates
92.3 g
34%
Fiber
12.1 g
43%
Sugars
39.0 g
--
Protein
36.2 g
72%
Sodium
1292.5 mg
56%
Vitamin D
--
--
Calcium
390.3 mg
30%
Iron
8.6 mg
48%
Potassium
1719.9 mg
37%
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