John Myers
Turkey Curry Madras Art
The perfect turkey curry madras art recipe with a picture and simple step-by-step instructions.
- 500 g Turkey breast fillet
- 1 Zucchini green
- 1 Banana fresh
- 1 small can Tangerine canned food
- 5 tbsp Red Madras curry paste
- 2 tbsp Curry powder
- 5 tbsp Coconut flakes
- 3 tbsp Sesame
- 250 ml Rama Cremefine 7%
- Mix 3 tbsp curry paste, 2 tbsp curry powder, 5 tbsp coconut flakes and 50 ml Rama Cremefine to a marinade
- Cut the turkey breast into small cubes and let it steep in the marinade for 3 hours
- Cut the zucchini into small cubes. Halve the banana lengthways and cut into slices.
- Heat the oil in a non-stick pan and fry the marinated turkey breast and marinade for 5 minutes. While frying add 2 more tablespoons of curry paste and the zucchini cubes
- Use the juice of the mandarins to deglaze. Bring to the boil briefly and pour the rest of the cremfine on top.
- Add the sesame, the canned mandarins and the banana slices and cook everything until cooked (about 10 minutes)
- Serve the curry with rice or potatoes
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