John Myers
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Turkey Curry with Sweet Potato and Basmati Rice
The perfect turkey curry with sweet potato and basmati rice recipe with a picture and simple step-by-step instructions.
Turkey curry with sweet potato:
- 1000 g Turkey breast fillet
- 1 Large sweet potatoes approx. 600 g / peeled approx. 550 g
- 1 piece Celery approx. 300 g / peeled approx. 200 g
- 500 g Onions
- 300 g Carrots
- 1 Garlic bulb (approx. 10 cloves of garlic)
- 1 Red chilli pepper
- 1 piece Ginger the size of a walnut
- 6 tbsp Rapeseed oil
- 1500 ml Chicken broth (6 teaspoons instant)
- 1 tbsp Salt
- 0,5 tbsp Sweet paprika
- 0,5 tbsp Rose paprika hot
- 0,5 tsp 5-Gewürzpulver
- 0,5 tsp Garam Masala
- 2 big pinches Ground cinnamon
- 4 tbsp Tapioca starch
- 1 tbsp Fish sauce
Basmati rice: (For 6 people!)
- 900 ml Water
- 1 tsp Salt
Turkey curry with sweet potato:
- Wash the turkey breast, pat dry with kitchen paper and cut into cubes (approx. 1 – 5 cm). Peel the sweet potato and cut into cubes (approx. 1 – 5 cm). Peel and dice the celery. Peel and dice the onions. Peel the carrots, cut in half lengthways and cut diagonally into pieces. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Wash the coriander, shake dry and cut finely. Heat rapeseed oil (6 tbsp) in a large, heavy roasting pan and fry the turkey cubes in it. Now add the vegetables one after the other (chili peppers + ginger cubes + garlic clove cubes, onion cubes, sweet potato cubes + carrot pieces + celery cubes) and stir-fry. Deglaze / pour in the chicken stock (5 liters) and add salt (1 tbsp), mild curry powder (5 tbsp), sweet paprika (½ tbsp), hot peppers (½ tbsp), turmeric (½ tbsp), Season 5 spice powder (½ teaspoon), Garam Masala (½ teaspoon) and cinnamon powder (2 big pinches). Let everything boil / simmer for approx. 55 minutes with the lid closed. Add the coconut milk (400 ml), the cut coriander, add the fish sauce (1 tbsp) and the tapioca starch (4 tbsp) dissolved in the cold water and cook until everything starts to thicken. Then slide the pot off the oven.
- In the meantime, bring the basmati rice (500 g) to the boil in 900 ml of water with salt (1 teaspoon) and simmer, covered, on the lowest setting for about 20 minutes.
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