Curry turkey cutlets

Name: Curry turkey cutlets
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 can(s) (446 ml) Pineapple rings; 150 g dried apricots; 200 g Basmati Rice; 7-10 Tbsp Salt; 500 g Turkey Breast; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 TEASPOONS medium hot curry powder; 1 TABLESPOON Flour; 200 ml Vegetable broth (instant); 1 tin(s) (400 g) Coconut milk; 8-10 Stem(s) Coriander

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 can(s) (446 ml) Pineapple rings
150 g dried apricots
200 g Basmati Rice
7-10 Tbsp Salt
500 g Turkey Breast
2 TABLESPOONS Oil
7-10 Tbsp Pepper
2 TEASPOONS medium hot curry powder
1 TABLESPOON Flour
200 ml Vegetable broth (instant)
1 tin(s) (400 g) Coconut milk
8-10 Stem(s) Coriander

Directions

1
Put pineapple rings in a sieve and let them drip off, collect the juice. Chop the apricots and pineapple rings. Prepare rice in boiling salted water according to package instructions. Wash turkey breast, dab dry and cut into cubes.
2
Heat oil in a pan and fry the turkey cubes until golden brown all around, then remove from the pan and season with salt and pepper. Add pineapple and apricots to the pan, dust with curry powder and flour and sauté briefly.
3
Add stock and coconut milk while stirring and simmer for about 5 minutes. Wash coriander, dab dry and chop 6 stems. Drain rice and keep warm. Add meat and coriander to the sauce, bring to the boil briefly and remove from the heat.
4
Season the shredded meat with salt, pepper, curry and possibly some pineapple juice. Arrange turkey curry and rice and garnish with coriander.