Turkey Breast Curry with Carrots and Peaches
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g turkey breast or chicken breast
- 250 ml cream
- 1 onion (s)
- 2 cloves garlic)
- 2 carrot (s)
- 5 canned peach (s)
- 200 ml vegetable stock
- 1 tablespoon curry powder
- 1 teaspoon paprika powder
- 2 tablespoon yogurt or crème fraîche
- salt and pepper
- oil
- 1 tablespoon tomato paste
Print Recipe
Pin Recipe Instructions
- Drain the peaches, catching the juice. Cut the meat and peaches into cubes. Cut the carrots into sticks and chop the onion and garlic. Then fry the meat in a little oil and set aside.
- Fry the onions with the carrots in the remaining frying fat, then add the chopped or pressed garlic. Add the cream, vegetable stock and the peach juice from the can and simmer gently. Now add the peaches, the spices, the tomato paste and the meat, bring to the boil briefly and stir in the yoghurt.
- Serve with rice.
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