Turkey Curry from the Microwave

Ingredients

• 2 Chinese Mu-Err mushrooms
• 350 g turkey breast fillet
• 1 onion
• 2 Garlic cloves
• 1 stalk leek
• 1 red bell pepper
• 2 small red chilies
• 1 Tbsp clarified butter
• 1 tsp freshly chopped ginger
• 1 tbsp coconut cream
• 150 g plain yogurt
• 1 tbsp curry powder
• 1 tbsp cashew nuts
• salt (ground)
• pepper (ground)
• 2 tbsp chopped parsley

Instructions

1. 1.

   Soak the mushrooms in hot water for 30 minutes. Rinse well and cut into smaller pieces.

2. 2.

   Cut the turkey breast into even cubes with a 3 cm edge. Peel and finely chop the onion and garlic. Clean the vegetables, slice the leek diagonally, cut the bell pepper into strips, and dice the chilies very finely.

3. 3.

   Melt the clarified butter in a large microwave-safe bowl at 600 watts.

4. 4.

   Stir in the onion, garlic, and ginger. Cover with microwave-safe wrap and steam for 1 minute. Add the turkey cubes, cover again, and cook for another minute.

5. 5.

   Add the mushrooms, leek, bell pepper, and chilies to the meat mixture. Steam covered for 1 minute.

6. 6.

   Add the coconut cream. Whisk in the yogurt and curry powder. Pour over the ingredients in the bowl and stir well. Cover with microwave-safe wrap and cook together at 600 watts for 8-10 minutes, stirring 1–2 times during cooking.

7. 7.

   Coarsely chop the cashews and mix into the turkey curry. Season with salt and pepper. Sprinkle with parsley before serving.

8. 8.

   Serve with rice.