Turkey Curry

Name: Turkey Curry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Leek sticks (leek); 1 jar(s) (228 ml; draw-off weight 140 g) Bamboo Shoots; 1 can(s) (315 ml; separation weight 190 g) Mandarin Oranges; 650 g Turkey escalope; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Curry; 2 TABLESPOONS Flour; 1/4 l Chicken broth (instant); 250 g Whipped cream

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Leek sticks (leek)
1 jar(s) (228 ml; draw-off weight 140 g) Bamboo Shoots
1 can(s) (315 ml; separation weight 190 g) Mandarin Oranges
650 g Turkey escalope
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Curry
2 TABLESPOONS Flour
1/4 l Chicken broth (instant)
250 g Whipped cream

Directions

1
Clean, wash and cut the leek into rings. Drain bamboo and tangerines (collect tangerine juice). Rinse turkey cold and pat dry. Cut into wider strips.
2
Fry in hot oil for approx. 5 minutes until firm all around. Season with salt and pepper. Add leek and bamboo and fry for about 5 minutes. Dust with curry and flour. Add broth, tangerine juice and cream bit by bit and bring to the boil once.
3
Cook at low heat for about 10 minutes. Add mandarins shortly before the end of the cooking time. Season if necessary.