Curry – Turkey Skewers with Turmeric Rice
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g turkey meat, diced
- 0.5 ½ bell pepper (s), red
- 1 onion (s)
- 2 cup rice
- 200 ml whipped cream
- 250 ml juice (orange - pineapple from Granini)
- 0.5 ½ bell pepper (s), yellow
- 1 teaspoon turmeric
- salt and pepper
- Curry powder
- Sauce thickener, lighter
- 2 slices pineapple
- 1 tablespoon olive oil
- Paprika powder, noble sweet
- Chili powder
- 4 cup water
Print Recipe
Pin Recipe Instructions
- First cook the rice with 4 cups of water and the turmeric until cooked.
- Peel the onion and clean the peppers. Cut into large cubes together with the pineapple slices and place them alternately on kebab skewers with the turkey. Now season the skewers with salt, pepper, paprika powder and curry powder on all sides. Heat the olive oil in a pan and fry the skewers well on all sides. Then deglaze with the orange-pineapple juice and add the cream. Bring the skewers to the boil briefly, then remove them and keep warm. Season the sauce with salt, pepper, chilli powder and curry powder and thicken with mondamine. Do not use paprika powder when seasoning the sauce, otherwise it will lose its beautiful light yellow color. If you want you can add some more pineapple juice from the can.
- Arrange the skewers together with the rice and the sauce decoratively on a plate.
- Tip: Chicken breast fillet can also be used instead of turkey meat.
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