Turkey curry goulash with apples, spring onions, chilli and coconut chips with rice

Name: Turkey curry goulash with apples, spring onions, chilli and coconut chips with rice
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Turkey breast in one piece; 2 Apples (e.g. Elstar, 350 g); 2 TABLESPOONS Lemon juice; 1 red chilli pepper; 1 walnut-sized piece of ginger tuber; 20 g clarified butter; 20 g Coconut chips; 200 g Basmati rice; 7-10 Tbsp Salt; 2-3 TEASPOONS Curry Powder; 7-10 Tbsp Pepper; 125 ml apple juice; 2 Bundle (250 g) Spring onions; 2-3 TABLESPOONS sauce thickener

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Turkey breast in one piece
2 Apples (e.g. Elstar, 350 g)
2 TABLESPOONS Lemon juice
1 red chilli pepper
1 walnut-sized piece of ginger tuber
20 g clarified butter
20 g Coconut chips
200 g Basmati rice
7-10 Tbsp Salt
2-3 TEASPOONS Curry Powder
7-10 Tbsp Pepper
125 ml apple juice
2 Bundle (250 g) Spring onions
2-3 TABLESPOONS sauce thickener

Directions

1
Wash the meat, dab dry and cut into cubes of about 2 cm. Wash apples, grate dry, quarter, core and cut into slices. Drizzle apple slices with lemon juice. Clean the chilli pepper, cut in half lengthwise, remove the seeds. Cut the pod into fine rings. Peel and grate ginger
2
Heat clarified butter in a roasting pan. Roast the coconut chips in it at low heat until golden brown, take them out with a skimmer and let them drip off on kitchen paper
3
Prepare rice in boiling salted water according to package instructions. Fry meat in 2-3 portions in clarified butter, season with curry, ginger, salt and pepper. Put meat back into the roaster. Add apple juice and 500 ml water and bring to the boil. Cover and braise over medium heat for about 5 minutes
4
Drink: red or rosé wine
5
Figures 02+03: Sprinkle rice with coconut chips. Arrange goulash and rice