Turkey and tomato pan

Name: Turkey and tomato pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 200 g Basmati Rice; 400 g Turkey breast meat; 7-10 Tbsp Pepper; 1 collar (200 g) Spring onions; 350 g cherry tomatoes; 75 g dried apricots; 2 TABLESPOONS Oil; 2-3 TEASPOONS Curry powder (e.g. Curry Madras); 400 ml Poultry stock; 1-2 TABLESPOONS sauce thickener; 1/2 bunch Chives

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
200 g Basmati Rice
400 g Turkey breast meat
7-10 Tbsp Pepper
1 collar (200 g) Spring onions
350 g cherry tomatoes
75 g dried apricots
2 TABLESPOONS Oil
2-3 TEASPOONS Curry powder (e.g. Curry Madras)
400 ml Poultry stock
1-2 TABLESPOONS sauce thickener
1/2 bunch Chives

Directions

1
Bring 350 ml water to the boil, season with salt. Add rice and cook over low heat for about 20 minutes. Meanwhile wash turkey, dab dry and cut into strips. Season with salt and pepper.
2
Clean, wash and cut the spring onions into rings. Wash and halve the cherry tomatoes. Finely dice the apricots. Heat oil in a pan and fry turkey meat until golden brown. Take out. Sauté spring onions in frying fat.
3
Sprinkle with curry and sauté for about 2 minutes. Stir in cherry tomatoes and apricots and add stock. Add the turkey meat and simmer for about 5 minutes. Stir in the sauce thickener and let it boil again for about 1 minute.
4
Season to taste with salt and pepper if necessary. Drain the rice if necessary. Wash the chives, dab dry and cut into small rolls. Garnish the rice with the chives and serve with the turkey and tomato pan.