Turkey curry goulash
easy
50 mins
50 mins
Ingredients
- 150 g Long grain rice
- 7-10 Tbsp Salt
- 800 g Turkey Breast
- 2 Apples
- 7-10 Tbsp Lemon juice
- 1-2 Garlic cloves
- 1 chili pepper
- 2 TABLESPOONS Oil
- 1 TEASPOON Curry
- 250 ml Vegetable broth (instant)
- 200 g Coconut milk "creamy"
- 1 TABLESPOON sauce thickener
- 7-10 Tbsp a few stalks of chives
- 1 TABLESPOON Coconut chips
- 7-10 Tbsp steamed mini apple halves
Directions
- 1
Prepare rice in boiling salted water according to package instructions. In the meantime wash turkey, dab dry and cut into cubes. Wash and quarter apples, remove core. Cut the flesh into pieces, sprinkle with lemon juice. Peel garlic, press through a garlic press.
- 2
Carve the chilli lengthwise, remove seeds, chop finely. Heat oil. Steam garlic in it until transparent. Add turkey meat and fry until golden brown. Season with salt and curry. Deglaze with broth, boil down over high heat for 5 minutes. Add apple pieces, chilli and coconut milk, simmer for another 10 minutes. Roast the coconut chips in a pan without fat for a short time, take them out. Sprinkle the sauce thickener into the goulash, bring to the boil briefly. Wash the chives and cut into small rolls.
- 3
Add apple pieces, chilli and coconut milk, simmer for another 10 minutes. Roast the coconut chips in a pan without fat for a short time, take them out. Sprinkle the sauce thickener into the goulash, bring to the boil briefly. Wash the chives and cut into small rolls. Season goulash to taste again. Sprinkle with chives and coconut chips. Serve garnished with apple halves
Nutrition Facts
540 kcal
44 g
18 g
52 g
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