John Myers
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Turkey Curry Indian.
The perfect turkey curry indian. recipe with a picture and simple step-by-step instructions.
- 100 g Turkey breast, cut
- 1 shot Soy sauce dark
- 1 Pc. Carrot, diced
- 5 Pc. Romanesque roses
- 1,5 Pc. Spring onions fresh, cut
- 0,5 Glass Cooked bamboo shoots
- 3 Pc. Mini – pointed peppers orange
- 0,75 Cup Long grain rice
- Salted water
- 1 tablespoon Peanuts fresh
- 1 tablespoon Freshly peeled pistachios
- 1 teaspoon Madras curry
- 1 teaspoon Curry
- 1,5 fruit Freshly squeezed orange juice
- 0,75 cups Sour cream
- Salt and pepper
- 2 tablespoon Finely chopped parsley
To prepare :
- Peel and cut the carrot. Release the Romanesque florets, cut into small pieces, blanch with the carrots, rinse.
- Pre-cook rice. (170 g are cooked for 2 people) Clean and cut the peppers. Cut the spring onion.
- Cut the turkey meat into strips and let it steep in soy sauce for 1 hour. Peel the peanuts + pistachios.
- Cut the bamboo shoots into small pieces.
Roast meat :
- Fry the turkey meat in hot oil, add peppers, bamboo shoots + peanuts. Deglaze with orange juice. Total cooking time about 15 minutes.
- Stir in the sour cream, season with curry, salt and pepper. Stir in the romanesco + carrot, heat.
- Add rice, serve with the curry.
- Sprinkle with parsley, stir + serve. Cut 1 slice of orange each into 1/4.
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