Turkey Tandoori

Name: Turkey Tandoori
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 bag (25 g) Chicken Tandoori spice; 150 g Whole milk yoghurt; 1 1/2 TSP. Sugar; 750 g Turkey breast fillet (2 pieces); 1 (approx. 750 g) Chinese cabbage; 400 g Mushrooms; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp milled pepper; 3-4 Tbsp Soy sauce; 1/8 l Vegetable broth; 1 TEASPOON Sauce thickener; 1-2 TEASPOONS Sambal Oelek; 125 g Bean sprouts; 7-10 Tbsp Parsley; 7-10 Tbsp Oil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 bag (25 g) Chicken Tandoori spice
150 g Whole milk yoghurt
1 1/2 TSP. Sugar
750 g Turkey breast fillet (2 pieces)
1 (approx. 750 g) Chinese cabbage
400 g Mushrooms
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp milled pepper
3-4 Tbsp Soy sauce
1/8 l Vegetable broth
1 TEASPOON Sauce thickener
1-2 TEASPOONS Sambal Oelek
125 g Bean sprouts
7-10 Tbsp Parsley
7-10 Tbsp Oil

Directions

1
Mix the tandoori spice, yoghurt and sugar, coat the meat with it and marinate for 2-3 hours in the refrigerator, turning occasionally. Place the meat with the marinade in an oiled roasting pan and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 30-35 minutes. Clean and quarter the Chinese cabbage, remove the stalk and cut the quarters crosswise into strips. Halve or quarter the mushrooms depending on size and fry them in 2 tablespoons of oil, season with salt and pepper and remove from the pan. Sauté the Chinese cabbage in the remaining oil, add the soy sauce and stock, bring to the boil and stir in the sauce thickener. Season to taste with salt, pepper and Sambal Oelek.
2
Wash the bean sprouts, drain and fold in. Add the mushrooms. Arrange vegetables and turkey breast on a plate. Garnish with parsley. Serve with cooked rice with coriander green