John Myers
Turkey Breast Fillet Curry with Spiced Rice
The perfect turkey breast fillet curry with spiced rice recipe with a picture and simple step-by-step instructions.
Turkey breast fillet curry:
- 400 g Turkey breast fillet
- 5 Onions approx. 400 g
- 5 Garlic cloves
- 1 piece Ginger approx. 20 g
- 50 g Roasted and salted cashew nuts
- 3 tbsp Butaris
- 5 Cloves
- 5 Cardamom pods
- 2 Cinnamon sticks
- 2 tbsp Mild curry powder
- 1 tsp Salt
- 500 ml Hot water
Spiced rice: (See my recipe for 4 people:
- 250 g Basmati rice
- 500 ml Water
- 50 g Sultanas
- 50 g Roasted almond flakes
- 5 Green cardamom pods
- 5 Cloves
- 0,5 tsp Turmeric
- 0,5 tsp Cinnamon powder
- 2 Strong pinches of sea salt from the mill
- 2 Strong pinches of colored pepper from the mill
- 1 tbsp Lemon juice
Serve:
- Parsley stalks or coriander stalks
Turkey breast fillet curry:
- Wash the turkey breast fillets, pat dry and dice. Peel and halve the onions and cut into thin slices. Peel and finely dice the garlic cloves and ginger. Chop the cashew nuts in a mortar. Heat butter fat (3 tbsp Butaris) in a pan, fry the onion slices vigorously, add the garlic clove and ginger cubes and fry / stir-fry briefly. Add / stir in the cinnamon sticks (2 pieces), cardamom pods (5 pieces) and cloves (5 pieces) and fry briefly. Add the turkey fillet cubes, fry briefly, season with mild curry powder (2 tablespoons) and salt (1 teaspoon) and deglaze / pour over the hot water. Fold in the chopped cashew nuts and cook everything at reduced temperature with the lid closed for about 15 minutes.
Spiced rice: (For 4 people / see my recipe: http://www./rezept/511694/Garnelencurry-mit-Gewuerzreis.html)
- Soak the sultanas in warm water, drain through a kitchen sieve and wash / drain with cold water. Lightly toast the almond flakes in a pan without oil. Warning: can burn / turn black quickly. Pour water (500 ml) into a saucepan, add the spices (5 cardamom pods, 5 cloves, ½ teaspoon turmeric, ½ teaspoon cinnamon powder, 2 big pinches of sea salt and 2 big pinches of colored pepper) and bring to the boil briefly. Stir in the rice and, with the lid closed, cook / cook on the lowest setting for about 20 minutes. Add the sultanas (50 g), the toasted almond flakes (50 g) and lemon juice (1 tbsp) and mix everything carefully with a fork.
Serve:
- Serve turkey breast fillet curry with spiced rice, garnished with parsley or coriander.
