John Myers
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Sliced curry Turkey with Rice
The perfect sliced curry turkey with rice recipe with a picture and simple step-by-step instructions.
Curry turkey slices:
- 200 g Sliced turkey
- 1 Onion approx. 100 g
- 100 g Red pointed pepper
- 2 tbsp Oil
- 1 tsp Mild curry powder
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 100 g Cooking cream (½ pack)
- 1 tbsp Tapioca starch
Curry turkey slices:
- Wash the turkey meat, pat dry with kitchen paper and cut into strips. Peel and quarter the onion and cut into strips. Clean and wash the pointed peppers and cut into small diamonds. Heat the oil (2 tbsp) in a pan, fry the sliced turkey (strips) and the onion strips vigorously / stir-fry. Sprinkle with the mild curry powder (1 teaspoon) and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Add the peppers and stir-fry briefly. Finally deglaze / pour in the cooking cream (100 g) and stir / bind with tapioca starch (1 tbsp) dissolved in a little cold water. As soon as everything thickens, take the pan off the heat.
Rice:
- Stir rice (1 cup) into 2 cups of boiling salted water (1/2 teaspoon of salt), set the temperature to the smallest possible size and let the lid simmer for about 20 minutes. Then let the rice evaporate.
Serve:
- Press the rice into a cup rinsed with cold water and turn it onto the plate. Spread the curry turkey slices around it and serve garnished with parsley.
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