Tangerine and Turkey Curry
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g brown rice
- 400 g turkey breast
- Salt and pepper
- 1 tablespoon oil
- 1 mandarin (s)
- 200 ml vegetable stock
- 200 ml cream
- 1 can tangerine (s), small
- 2 teaspoons curry powder, mild
- 1 teaspoon ginger
Print Recipe
Pin Recipe Instructions
- For the curry, the rice is first cooked according to the instructions on the package. For brown rice this takes about 25 minutes.
- While the rice is cooking, cut the turkey breast into pieces and season with salt and pepper on all sides. Now the turkey pieces are fried on all sides in the oil until golden brown. The tangerine zest is rubbed off and the tangerine halved. As soon as the turkey pieces are seared, the pan is extinguished with the juice of half a tangerine and this is reduced.
- Then add 200 ml of vegetable stock and the cream. The tangerine zest as well as the drained tangerines and the curry powder are added. Now grate and add the ginger, stir in everything and bring to a boil.
- Finally, let the curry simmer on a low flame until the rice is ready. The mandarins will crumble. If you don`t like this, you can add it later. Now season everything with the juice of the second tangerine half, salt, pepper and, if necessary, curry.
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