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Turkey strips with yogurt

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Ingredients for 8 servings:

  • 600 g turkey breast
  • 2 tbsp oil
  • 250 g celery
  • 250 g carrot(s)
  • 3 tsp curry
  • 50 g raisins
  • 1 tsp mustard, sweet
  • 400 ml chicken broth
  • salt and pepper
  • 2 tbsp sauce thickener
  • 200 g low-fat yogurt
  • Lemon balm

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

low-calorie

Wash the turkey breast, pat dry, and cut into cubes, as for goulash. Wash and trim the celery and carrots, then cut into pieces or slices. Heat the oil in a pan. Brown the turkey breast cubes in batches in the hot fat. Add the vegetables and sizzle for a few minutes, stirring occasionally. Add the curry, raisins (you can also omit them), and chicken stock. Cover and simmer for 15 minutes. Thicken with a sauce thickener. Mix the yogurt with a little of the sauce and add to the minced meat. Do not boil further (otherwise the yogurt will curdle). Garnish with lemon balm leaves. I like this best with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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