Turkey Curry in Sherry – Mango – Orange – Peach Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg turkey breast or fillet, diced large
- 0.5 can ½ (s) peach (s), halved, or fresh, peeled peaches
- 1 small can Mango (s), (450 gr.)
- 0.5 liter ½ orange juice
- Oil (sunflower oil)
- 2 teaspoons curry
- 1 teaspoon pepper (orange pepper)
- 1 teaspoon cinnamon or gingerbread spice
- salt
- 4 cl sherry, Spanish
- 0.5 ½ cup cream
Print Recipe
Pin Recipe Instructions
- This recipe came about by chance based on a normal turkey curry.
- I confused cinnamon with the gingerbread spice and the sauce came out with a super spicy, exotic background note. If you are not so keen to experiment, take cinnamon or leave out this component entirely.
- Wash the piece of turkey well, dry it and cut it into large cubes. Season well with curry powder, salt and orange pepper and fry in sunflower oil.
- Add the mango halves and steam and then deglaze the whole thing with the mango liquid from the can. Pour orange juice until the meat is covered, add sherry to taste and let it boil once. Then add the 5 peach halves and the gingerbread spice or cinnamon. Simmer gently for about 30 minutes, stirring occasionally. It is best to do a cooking test with meat.
- Remove the meat from the sauce and puree the stock with the pieces of fruit. Round off the taste of the sauce with the cream, season again if necessary. Add the meat again and let it steep in the sauce.
- Serve with rice or cuscus.
- It tastes best, however, if the meat is prepared the evening before and soaks in the fridge overnight.
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