Madras curry turkey with wild rice
I finally did it. After unsuccessfully carrying out several “by feel” experiments with curry, I have discovered this sauce, which is the one I had unconsciously been wanting to make for a long time without ever knowing how.
The fact that I made it with turkey is purely accidental, as this curry sauce goes perfectly well with dishes of chicken, pork, rice, vegetables, or legumes.
As its name suggests, it originates from the city of Madras, now called Chennai, in southern India. Like much of Indian cuisine, it is a sauce that is originally spicy, but since I’m not very fond of chili peppers, I have omitted that ingredient.
There are many variations, with different blends; here is mine.
Ingredients for 4 people
500 g turkey breast
2 medium onions
1 large apple
3 tablespoons olive oil
2 tablespoons curry
150 ml meat broth (one glass)
100 ml liquid cream
salt and pepper
Preparation
Cut the turkey breast into cubes and season with salt and pepper.
Heat the oil in a deep pan and fry the turkey cubes. tawla 31 When they are browned, remove them, and in the same oil sauté the onions and the apple, previously cut into small cubes.
Add the curry, stir a little, and return the turkey to the pan. Stir so the turkey also takes on the yellow color.
Pour in the poultry broth, cover, and cook over low heat for 15 minutes.
Remove only the turkey cubes from the pan and blend the sauce left in the pan using a blender or food processor. لعبة البوكر
Return the blended sauce to the pan, add the cream to lighten the color a bit, and mix well.
Finally, add the turkey and remove it from the heat.
Although in this case I served it with wild rice—I only had a little basmati left—the ideal accompaniment would be the latter, as it is aromatic and softer.
It is a dish that I will undoubtedly keep adapting until I get tired of it; it is quick to make and very rewarding.