Turkey curry / turkey strips à la rustica

Ingredients for 6 servings:

• 1 kg turkey meat
• 2 bell peppers
• 1 can mushrooms, e.g. champignons
• 4 m.-sized onion(s)
• 1 garlic clove(s)
• 2 bottles of Cremefine
• 1 jar chutney, sweet or spicy
• 2 tbsp curry powder
• 2 tbsp paprika powder, sweet or hot
• 1 pinch(s) of salt and pepper
• 2 baguette(s) (garlic baguettes)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

simple, quick, low-calorie, low-carb

Finely chop the turkey meat, clean and slice the bell peppers, place the mushrooms in a colander and drain, halve the onions and slice them, and mince the garlic. Then fry everything one at a time, as this makes it easier to determine the doneness of the ingredients. Start with the meat, as the vegetables will absorb the remaining roasted flavors from the meat in the pan. Sear the meat until translucent, then add the vegetables until translucent. Place everything that’s already cooked into a large pot. Add the crème fraîche, a crushed or diced garlic clove, and the chutney, and heat until gently simmering. Now add the curry powder and paprika, and season with salt and pepper. Simmer on low heat for about 10 minutes to keep the turkey juicy and distribute the heat evenly throughout the pot. You can serve this with garlic baguette—but you can also simply omit it if you’re on a low-carb diet. I always use red chutney made from peppers and tomatoes, but you can also try something fruity.