Turkey curry casserole with apricots

Name: Turkey curry casserole with apricots
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g small apricots; 1 collar Spring onions; 750 g Turkey Breast; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TABLESPOON Flour; 2-3 TEASPOONS Curry Powder; 250 g Whipped cream; 1 TABLESPOON Instant vegetable stock; 4 TABLESPOONS flaked almonds; 1 TABLESPOON Butter

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g small apricots
1 collar Spring onions
750 g Turkey Breast
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TABLESPOON Flour
2-3 TEASPOONS Curry Powder
250 g Whipped cream
1 TABLESPOON Instant vegetable stock
4 TABLESPOONS flaked almonds
1 TABLESPOON Butter

Directions

1
Wash, halve and stone the apricots. Clean and wash spring onions (7 pieces) and cut into rings. Wash the meat, dab dry and cut into cubes. Heat the oil in a large pan and fry the meat thoroughly all around. Remove and season with salt and pepper.
2
Fry the apricots and spring onions briefly in the frying fat. Dust with flour and sauté briefly. Add curry, deglaze with cream and 350 ml water. Bring to the boil, stir in broth and simmer for 2-3 minutes. Season to taste with salt and pepper. Put the meat into 4 casseroles (500 ml content). Pour sauce over it. Sprinkle with flaked almonds and spread butter in flakes on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.
3
Season to taste with salt and pepper. Put the meat into 4 casseroles (500 ml content). Pour sauce over it. Sprinkle with flaked almonds and spread butter in flakes on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Serve with rice and a fresh salad