Poultry: Turkey Thighs with Curry and Red Wine with Asparagus and Jacket Potatoes
Servings: 4 people
- 1 lovely Turkey leg 1.5 kg
- Salt pepper
- Indian curry
- 1 shot Oil
- 2 cups Dry red wine
Rub the meat with salt & pepper, put the oil in a baking dish, put the meat in it, sprinkle with curry all over and cook in the oven for 1 hour at 190 degrees with the lid closed.
Then pour in the wine and cook for another 45 minutes with the lid closed.
Put the sauce in a small saucepan and if you like it thickens it, we don't like thick sauces and prefer to eat it as it is.
There was also white asparagus and fresh jacket potatoes cooked in the oven.
Serving: 100g | Calories: 88kcal | Fat: 10g