Turkey Strips in Tomato Curry Sauce

Ingredients

• 250 g Basmati rice
• Salt
• 600 g turkey breast fillet
• Pepper
• 6 ripe tomatoes
• 2 onions
• 1 Garlic clove
• 2 tbsp sunflower oil
• 1 tsp curry powder
• 150 ml Vegetable broth
• 100 g almond sticks
• 4 stems coriander
• 50 ml sweet chili sauce

Instructions

1. 1.

   Cook the rice in salted water according to package instructions.

2. 2.

   Meanwhile rinse the turkey breast fillet under cold water, pat dry, cut into strips, season with salt and pepper. Boil tomatoes briefly, peel, halve, core and dice them. Peel onions and dice finely. Peel garlic and crush it.

3. 3.

   Heat 1 tbsp oil in a deep pan or wok over medium heat. Quickly sear the meat all around, then remove and set aside.

4. 4.

   Add remaining oil to the wok. Sauté onions and garlic over medium heat. Add tomatoes, curry powder, sauté briefly, pour in broth and simmer while stirring for about 5 minutes. Return meat and 80 g almond sticks, cook for another 2–3 minutes.

5. 5.

   Meanwhile wash coriander, shake dry, set aside a few leaves, chop the rest and mix with sweet chili sauce into the curry, warm through and adjust seasoning.

6. 6.

   Divide rice among four bowls. Spoon curry over it and garnish with coriander leaves and remaining almonds.