Glazed turkey breast with coconut curry sauce

Ingredients for 6 servings:

• 1 red chili pepper(s)
• 1 tbsp olive oil
• 2 tbsp lemon juice, freshly squeezed, not concentrate
• 2 tbsp honey
• 1 kg turkey breast in one piece
• salt and pepper
• Paprika flakes, alternatively paprika powder
• 1 onion(s)
• 1 tsp coconut oil
• 2 garlic cloves
• 2 tsp curry powder
• 1 tbsp honey
• 400 ml coconut milk, 6% fat
• 1 tbsp sauce thickener
• chili flakes
• lemon juice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 45 minutes

NT cooked

Preheat the oven to 80°C (top/bottom heat) with a platter or casserole dish in it. Halve the chili pepper and remove the seeds and membranes. Finely dice the pepper and toss with olive oil, lemon juice, and honey. Brown the turkey breast on all sides in a non-stick pan for 8 minutes. Brush with a little of the chili-honey mixture and season with salt, pepper, and paprika flakes. Place the turkey breast in the casserole dish. Insert a meat thermometer into the thickest part and cook the meat on the middle rack at 80°C (170°F) for about 5 hours, until the internal temperature reaches 70°C (150°F). Brush with the chili-honey mixture every hour. Shortly before the end of the cooking time, finely dice the onion and sauté in hot coconut oil. Crush in the garlic cloves, sprinkle with curry powder, and sauté both briefly. Stir in the honey and deglaze with the coconut milk. Bring the sauce to a boil and simmer over high heat for 5-10 minutes, thickening slightly with a sauce thickener if necessary. When the turkey roast has reached an internal temperature of 70°C, remove the meat from the oven and preheat the broiler to 220°C. Brush the turkey breast again with the chili-honey mixture. Mix the meat juices with the chili-honey mixture from the casserole dish with the sauce. Return the turkey breast to the dish and glaze under the broiler for about 5 minutes. Season the sauce with salt, pepper, chili flakes, lemon juice, and the remaining chili-honey mixture. Slice the turkey breast and serve with the sauce.