Spicy turkey curry casserole

Name: Spicy turkey curry casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g ripe apricots; 1 collar Spring onions; 600 g Turkey filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp slightly + 1 tablespoon butter/margarine; 2-3 TEASPOONS Curry; 150 g Whipped cream; 2 TEASPOONS Chicken broth; 1 TABLESPOON Cornstarch; 4 TABLESPOONS flaked almonds

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g ripe apricots
1 collar Spring onions
600 g Turkey filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp slightly + 1 tablespoon butter/margarine
2-3 TEASPOONS Curry
150 g Whipped cream
2 TEASPOONS Chicken broth
1 TABLESPOON Cornstarch
4 TABLESPOONS flaked almonds

Directions

1
Wash, halve and stone the apricots. Clean and wash spring onions and cut into rings. Wash the meat, dab dry and cut into cubes
2
Heat the oil in a large frying pan. Brown the meat in it in portions all around. Season with salt and pepper and remove. Fry the apricots briefly in the hot frying fat, remove. Spread both in 4 greased small ramekins or a large form
3
Heat 1 tablespoon of fat in the frying fat. Sauté spring onions in it. Sprinkle with curry and sauté. Stir in approx. 3/8 l water, cream and stock, bring to the boil. Stir starch and some water until smooth. Stir into the sauce and bring to the boil again. Season to taste
4
Pour sauce over meat and apricots, sprinkle with almond flakes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for 20-25 minutes. Serve with rice (e.g. basmati)
5
Drink: cool white wine