Mango curry with turkey in the wok
DIFFICULTY
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 700 g Turkey meat
- 250 g Basmati rice
- 1 Chinese cabbage
- 2 can(s) Mangoes in slices
- 1/2 can(s) Pineapple in pieces
- 1 can(s) Mandarin oranges
- 1/2 can(s) Litchis, gutted
- 1 can(s) Peaches with peach pulp
- 1 TABLESPOON Curry
- 2 TABLESPOONS Soy sauce
- 7-10 Tbsp several cashews
- 7-10 Tbsp as required Coriander, ground
- 7-10 Tbsp as required Cumin, ground
- 1 TABLESPOON Oil, e.g. peanut oil
Directions
- 1
Cut the turkey into cubes and place in soy sauce for about 1/2 hour.
- 2
Wash and chop the Chinese cabbage. Open the tins and cut the mangos, lychees, peaches and cashews into small pieces. Keep the peach pulp. Prepare the rice according to the package instructions.
- 3
Heat the oil in a wok and fry the meat at the highest heat until it is done. Add curry, coriander and cumin.
- 4
When the meat is cooked through, add Chinese cabbage and cashew nuts. Add the mango, pineapple, peach and lychee pieces and the tangerine oranges. Set the wok to a lower heat setting.
- 5
Add peach pulp and if necessary season again with curry. Cook everything over medium heat for about 5 minutes, mixing everything thoroughly. Done!
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