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Turkey in curry sauce

Turkey in curry sauce, Prescriptions, Any category, Any kitchen, Hot snacks, Main dishes, European cuisine

Ingredients portion 6

Turkey breast fillet 1kg

Olive oil 5 tablespoons

Coconut oil 2 tablespoons

Yellow curry powder 15 g

Leeks 1 piece

Spices 3 teaspoons

Tomatoes 1 piece

Natural yoghurt 350 ml

Cooking instructions 1 hour and 15 minutes

1 Put the turkey fillet, well washed and diced into small cubes, in a frying pan with a little olive oil and leave to roast.

2 Meanwhile, prepare the sauce by pouring 3 tablespoons of olive oil into a saucepan, add the finely chopped onion and fry gently.

3 Peel the tomato (large enough) with boiling water, then finely chop it and add it to the onion.

4 Add the spices and coconut oil.

5 Don’t forget the turkey, flip it over and make sure it roasts to a light golden crust evenly on both sides.

Chickpea salad, radish and apricot dressing

6 In a saucepan with the onions and tomatoes, add the yoghurt and heat well, then put the roast turkey pieces in and leave on a low heat for 45-60 minutes.

7 That’s it, all that’s left is to place it on a plate, adding a little sauce.

Recipe tip The dish should be served with lightly salted rice so as not to overshadow the pleasant taste of the mild curry and the light aroma of the coconut oil and spices.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .