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.
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.
