Spotted Trotter Chicken Currywurst Stewed in a Madras Curry Sauce with Russet Potatoes and Kale - potato

Method

• 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 saute 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.
• 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!