Curry turkey goulash

Name: Curry turkey goulash
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Turkey Breast; 2 TABLESPOONS Oil; 2 Federation spring onions (approx. 120 g each); 2 TABLESPOONS Flour; 1 tin(s) (425 g, net content 400 g) Coconut milk; 1/4 l clear chicken stock (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TEASPOONS Curry; 7-10 Tbsp Chilli powder; 150 g Whole milk yoghurt; 30 g Sugar; 40 g Coconut chips; 7-10 Tbsp chili pepper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Turkey Breast
2 TABLESPOONS Oil
2 Federation spring onions (approx. 120 g each)
2 TABLESPOONS Flour
1 tin(s) (425 g, net content 400 g) Coconut milk
1/4 l clear chicken stock (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TEASPOONS Curry
7-10 Tbsp Chilli powder
150 g Whole milk yoghurt
30 g Sugar
40 g Coconut chips
7-10 Tbsp chili pepper

Directions

1
Wash the meat, dab dry and cut into pieces. Heat the oil in a pan and fry the turkey meat in it for 8-10 minutes, turning it over. In the meantime, clean and wash the spring onions and cut them into slanted rings. Dust the meat with 1 tablespoon of flour and sauté. Add the spring onions to the meat and fry. Deglaze with coconut milk and chicken stock, braise for 15-20 minutes at low heat. Season to taste with salt, pepper, curry and chilli.
2
Mix remaining flour and yoghurt and thicken the goulash with it. In the meantime, heat the sugar in a pan and let it caramelize. Add coconut chips and cover with the caramel. Place on an aluminium foil coated with oil and let it cool down. Arrange the goulash in bowls and sprinkle the caramelised coconut chips on top. Garnish with chilli pepper rings as desired