Summary

Ingredients

• 700 g turkey meat
• 1 onion (s)
• 5 clove (s) garlic
• 125 g butter
• 3 teaspoons coriander
• 3 teaspoons, heaped curry powder
• 1 teaspoon, heaped paprika powder
• 1 chilli pepper (s)
• 1 teaspoon vegetable stock powder
• 1 teaspoon, heaped salt
• 1 teaspoon pepper, preferably from the mill
• 2 cans tomatoes, lumpy, approx. 400 g each
• 0.5 can ½ coconut milk, approx. 200 ml
• 1 handful parsley, fresh
• 0.5 teaspoon ½ turmeric
• 1 clove (s)
• 4 tablespoon tomato paste

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Instructions

1. If necessary, cut the meat into small pieces and place in a higher pan.
2. Melt the butter in a saucepan and pour over the meat. Chop the garlic and onion and add to them. Then season the meat with salt, pepper and coriander. Mix everything. Cover the pan with a lid and let the meat steep for about 30 minutes.
3. Now sauté the meat, add tomato paste, curry powder and paprika powder as well as the clove over medium heat (I will fry all of this). After approx. 8-10 minutes add the tomatoes from the can, as well as the chilli pepper and the vegetable stock powder. Finally add the coconut milk to the sauce. Let everything simmer for another 15 minutes.
4. At the end best serve with rice. Pour the chicken masala over the rice and sprinkle with freshly chopped parsley.