Turkey curry with savoy cabbage
Try this and other recipes from Spoonsparrow! A fresh turkey curry featuring savory savoy cabbage, aromatic paprika, and a sweet apricot jam glaze served over fluffy long-grain rice.
Ingredients
- 500 g Turkey breast fillet
- 4 onions
- 1 red bell pepper
- 1 green bell pepper
- 2 EL plant oil
- 2 EL curry powder
- 0.5 l chicken broth (from the jar)
- 150 g long-grain rice
- 500 g savoy cabbage
- 100 g apricot jam
- 0.5 lemon (freshly squeezed juice)
- 50 g breakfast bacon (sliced)
- salt (pepper)
Instructions
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1.
Wash and pat dry the turkey, then slice into strips. Peel and cut onions into wedges. Halve the bell peppers, remove seeds, wash, and chop into pieces. Heat oil in a pan, brown the turkey, add peppers and onions, and simmer together for 5 minutes. Season with salt, pepper, and curry powder; pour in 1/4 l broth, cover, and cook for 30 minutes.
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2.
Cook the rice according to package instructions, about 20 minutes. Clean the savoy cabbage, cut large leaves into small pieces. Heat remaining broth, add jam and lemon juice, then add cabbage and steam over medium heat for 30 minutes. Slice bacon thinly and fry in a pan without added fat until crisp.
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3.
Drain the rice and mix it with the bacon. Let the cabbage drain, lay it on a plate, pour the sauce over the rice-turkey mixture, and arrange on top of the cabbage.
