Glazed turkey breast with curry sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Mix oil with some salt and pepper. Coat meat with the seasoning mixture, place in a roaster and bake in a preheated oven (electric range: 200°C/ gas: level 3) for one to 1 1/4 hours. Drain the bamboo shoots. After 30 minutes add the bamboo shoots, apricots with the juice and chicken soup to the roast.

2. 2

   From time to time, ladle the turkey breast with the stock and roast until done. Clean and wash the leek and cut into rings. Bring 3/8 litres of salted water to the boil, add the leek, cover and cook for ten to 15 minutes. Pour onto a sieve and collect the vegetable water. Heat the fat in a saucepan, sauté the flour and curry in it. Add milk and 3/8 litres of vegetable water while stirring and simmer for five minutes. Season the sauce with grained vegetable stock, possibly a little salt and curry. Add leek to the hot sauce. Stir the jam until smooth and brush the roast turkey with it five to ten minutes before the end of the roasting time. Cut the finished turkey breast into thin slices.

3. 3

   Season the sauce with grained vegetable stock, possibly a little salt and curry. Add leek to the hot sauce. Stir the jam until smooth and brush the roast turkey with it five to ten minutes before the end of the roasting time. Cut the finished turkey breast into thin slices. Stir the roast stock, apricots and bamboo into the curry sauce and arrange on a deep plate with the roast. Serve garnished with parsley. Serve with rice

Nutrition Facts

KCAL
540 kcal

CARBS
32 g

FATS
17 g

PROTEINS
66 g