Fruity-aromatic Turkey Pan curry Style

Clean the vegetables. Remove the hard stalk from the fennel. Cut the fennel, celery and potatoes into cubes (about the size of the sugar cubes, the potatoes a little larger). Cut the leek into rings and 1 to 2 carrots into slices. Halve large slices if necessary. Cut the turkey schnitzel into cubes or strips as desired. Finely chop the parsley and set aside until garnish.

Sear the onion, fennel, celery and carrot pieces in the olive oil in a stewing pan for about 3-4 minutes. Roast the curry powder briefly so that it develops its aroma better (but does not allow it to burn). Deglaze with wine and cream. Stir in the mango chutney and garam masala, cover and let simmer gently for 5 minutes. Add the potatoes and simmer covered for another 10 minutes. With the potatoes I also added well-washed, finely chopped leaves of the celery root from the bunch of soup greens as a seasoning) Then add the turkey, the leek and the garlic (1-2 chopped cloves, depending on size and taste ...) and another 15 Stew for minutes. Stir once or twice in between. Let everything reduce a little for 5-10 minutes, simmering openly. In the end, the potatoes and meat should be "through" and the carrots should still have a slight "bite". The chutney makes the dish fruity and the garam masala is said to give it a piquant spiciness. Season with chilli if necessary. Season with salt and pepper and garnish with the parsley. Enjoy your meal!

PS: tastes a day later, steeped and warmed up, particularly tasty (like most curry dishes).