Turkey Curry

"This curry is easy to make and is not at all hot or too spicy and it is not at all what people will expect from a curry."
 
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Ready In:
1hr 10mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Cube the turkey breasts (3-4cm pieces), place in a large dish and pour sunflower oil over it. Now massage the oil into the turkey and put aside. This will stop it drying out later.
  • Peel the onions, cut in half and slice into slim half-rings.
  • Wash the spring onions and cut the white end into small rings, too.
  • Now grind plenty of black pepper over the turkey and add 1 teaspoon of salt and the 2 tablespoons of garam marsala. Massage everything into the meat.
  • On a high heat melt the lard (or butter) and once very hot, add the meat. CAREFUL! Do NOT turn the meat too soon. It should get a really nice golden-brown colour before you turn it.
  • Once nice and brown all over, scoop the meat into a separate bowl and discard the lard.
  • (you may want to divide the meat up and perform the last steps 2 or 3 times, so you don't have too much meat in the pan at one time).
  • Now add a little butter to the pan and fry the onions and white bits of the spring onions until soft.
  • Add the white wine and let it cook until the liquid is almost all gone.
  • Now add the single cream and let it simmer for a few minutes.
  • Peel a carrot, cut into fine slices and then into cubes and cook with the rice and the water as per instructions on the package.
  • Cut the apples into wedges (remove core), melt some butter in a pan, add the sugar and fry the apples in the butter/sugar mix until soft.
  • Chop the green ends of the spring onions and add them with the meat you set aside earlier to the onion/cream mix to quickly warm through.
  • Serve the basmati reis, the turkey curry and the fried apples in 3 dishes with a dry white wine (Muscadet or Chardonnay).

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