Turkey and Peach Curry
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g turkey breast fillet (s)
- 1 can peach (465 ml)
- 50 g cashew nuts
- 150 ml coconut milk
- 200 ml chicken broth
- salt and pepper
- Curry powder
- Paprika powder, noble sweet
- 3 tablespoon flour
- some water
- Peach juice from a can
Print Recipe
Pin Recipe Instructions
- Wash the meat and cut into small pieces. Cut 3 - 4 peach halves into small pieces so that you have about as many peach pieces as meat. Drain the peach pieces and collect the juice. Mix the flour in a glass with water.
- Heat the oil in a saucepan and sear the pieces of meat. When the meat is white on all sides and juice is emerging from the meat, season the meat very well with salt, pepper and paprika powder. Then add the broth. Let cook for about 10 minutes.
- Then add the coconut milk, the peach pieces, the flour-water mixture and a good shot of the peach juice. Let it cook and season well with curry.
- Add the cashew nuts and let the whole thing boil down until the sauce is no longer too runny. Season to taste with curry, salt and / or peach juice. Rice is ideal as a side dish.
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