Carrots – Poultry – Goulash with Corn – Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 120 g rice
- 300 ml chicken broth
- 480 g turkey breast fillet (s)
- 2 onions)
- 6 carrot (s)
- 1 teaspoon oil
- 250 g yourt (skimmed milk)
- 100 ml orange juice, sugar-free
- 1 teaspoon cornstarch
- 1 teaspoon curry
- salt
- pepper
- 300 g corn, (can)
Print Recipe
Pin Recipe Instructions
- Cook the rice in 1 cup of chicken stock and 150 ml of water for about 20 minutes. Dice turkey breast fillet and onions, cut carrots into slices. Heat the oil in a pan, fry the diced meat, onion and carrot slices in it. Pour in the rest of the chicken stock and cook covered for approx. 20 minutes. Mix the yogurt and orange juice with the cornstarch and curry powder and add to the goulash. Bring to the boil once and season with salt and pepper. Mix the rice and corn and serve with the carrot and poultry goulash.
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