Turkey stew \"Madras\"

Name: Turkey stew \"Madras\"
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 TABLESPOONS Coconut flake; 2 TABLESPOONS salted roasted peanuts; 200 g Cream yoghurt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Salt; 500 g Broccoli; 1 Onion; 1 piece(s) (approx. 3 cm) Ginger; 1 can(s) (425 ml) Pineapple in pieces; 3 TABLESPOONS Oil; 2 Spread tbsp. curry; 1 tin(s) (400 g) Coconut milk (unsweetened); 500 g Turkey escalope

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 TABLESPOONS Coconut flake
2 TABLESPOONS salted roasted peanuts
200 g Cream yoghurt
7-10 Tbsp Cayenne pepper
7-10 Tbsp Salt
500 g Broccoli
1 Onion
1 piece(s) (approx. 3 cm) Ginger
1 can(s) (425 ml) Pineapple in pieces
3 TABLESPOONS Oil
2 Spread tbsp. curry
1 tin(s) (400 g) Coconut milk (unsweetened)
500 g Turkey escalope

Directions

1
Roast the grated coconut in a pan without fat until golden brown. Remove. Chop the nuts and mix with the grated coconut. Mix yoghurt, 1⁄2 spread TL cayenne pepper and salt. Clean and wash broccoli, divide into florets and steam in little boiling salted water for 5-6 minutes.
2
Pour. Peel and chop the onion. Peel ginger and chop finely. Drain the pineapple.
3
Heat 2 tablespoons of oil in a frying pan. Fry onion and pineapple for 3-4 minutes. Sprinkle with curry and sauté briefly. Add 300 ml water and coconut milk. Bring to the boil, stir in ginger and simmer for about 10 minutes.
4
Wash the meat, dab dry and cut into strips. Heat 1 tablespoon of oil in a frying pan. Fry the meat for about 6 minutes. Season with salt. Add the meat and broccoli to the curry sauce and heat for about 2 minutes.
5
Season with salt and sprinkle with coconut-peanut mixture. Add yoghurt. Thin flatbread or rice tastes good with it.