Turkey Curry
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 3 lbs turkey breast
- 3 tablespoons sunflower oil
- 200 g onions
- 1 bunch spring onion
- 2 tablespoons garam marsala
- 3 tablespoons lard (or ghee)
- 400 ml white wine
- 500 ml single cream
- 5 cooking apples
- 25 g butter
- 1 tablespoon sugar
- 3 cups basmati rice
- 4 1⁄2 cups water
- 1 carrot
- salt and pepper
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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