John Myers
Indian Poultry Pan
The perfect indian poultry pan recipe with a picture and simple step-by-step instructions.
- 200 g Basmati rice
- Salt
- 400 g Turkey breast meat
- Pepper
- 1 bunch Spring onions, approx. 200 g
- 350 g Cherry tomatoes
- 75 g Dried apricots
- 2 tbsp Clarified butter
- 3 tsp Curry powder, e.g. Madras curry
- 1 Glass, 400 ml Chicken stock, alternatively vegetable stock
- 1 tbsp Food starch
- 0,5 bunch Chives
- Prepare the rice in boiling salted water according to the instructions on the packet. Cut turkey meat into strips, season with salt and pepper. Clean and wash the spring onions and cut into rings. Wash cherry tomatoes, cut in half. Finely dice the dried apricots.
- Heat the butter lard in a large pan. Fry the turkey meat until golden brown and remove. Sauté the spring onions in the frying fat, dust with curry and sweat for approx. 2 minutes. Add the cherry tomatoes and apricots and deglaze with the stock or stock.
- Add turkey meat to the pan and simmer for about 5 minutes. Then stir the cornstarch with a little water, stir into the boiling sauce, simmer for another 1 minute and season with salt and pepper if necessary. Drain the rice. Wash the chives, cut into rolls, sprinkle with the rice and serve with the turkey and tomato pan.
- Iceberg lettuce with yogurt dressing tastes good with it.
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