Spicy turkey curry
easy
40 mins
40 mins
Ingredients
- 600 g Turkey Breast
- 1/2 bunch Spring onions
- 1 (580 ml) small pineapple or 1 tin of pineapple pieces
- 1 piece(s) (approx. 40 g) Ginger Root
- 20 g clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 TABLESPOONS Raisins
- 600 ml clear chicken stock (instant)
- 1/2 TEASPOON dried chillies
- 1/2 TEASPOON Curry
- 1 sachet of saffron
- 1/2 TEASPOON Fennel seeds
- 200 g ripened cream
- 2 TABLESPOONS Cornstarch
Directions
- 1
Wash the meat, dab dry and cut into bite-sized pieces. Clean and wash spring onions and cut them diagonally into rings. Quarter the pineapple and cut the flesh from the skin. Remove woody stalk. Cut the fruit flesh into pieces (drain the canned pineapple).
- 2
Peel ginger and dice finely. Heat clarified butter in a large, flat pan. Fry the meat in it until golden brown, turning it over. Season with salt and pepper. Take out. Briefly sauté spring onions, pineapple and ginger in the cooking fat. Add meat and raisins. Deglaze with chicken soup and cook over low heat for about 15 minutes. Finely crush the chilli, curry, saffron and fennel seeds and season the dish. Mix sour cream and cornstarch and thicken the dish with it.
- 3
Briefly sauté spring onions, pineapple and ginger in the cooking fat. Add meat and raisins. Deglaze with chicken soup and cook over low heat for about 15 minutes. Finely crush the chilli, curry, saffron and fennel seeds and season the dish. Mix sour cream and cornstarch and thicken the dish with it. Bring to the boil briefly. A wild rice mixture tastes very good with it
- 4
Dishes: Bernardaud
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