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Curried Turkey With Apricots And Sultanas

Diet.Chef's picture
  Vegetable oil 1 Tablespoon
  Onion 1 Large, chopped
  Skinless turkey breast 1 Pound, cut into cubes (450 Gram)
  Mild curry paste 3 Tablespoon
  Chicken stock 1⁄2 Pint (300 Milliliter /1 1/4 Cup)
  Frozen peas 6 Ounce (175 Gram)
  Canned apricot halves in juice 14 Ounce (400 Gram, 1 Can)
  Sultanas 1 3⁄4 Ounce (50 Gram /1/3 Cup, Golden Raisins)
  Basmati rice 12 Ounce, freshly cooked (350 Gram /6 Cups)
  Ground coriander 1 Teaspoon
  Fresh coriander 4 Tablespoon, chopped (Cilantro)
  Green chili 1 , deseeded and sliced
  Salt To Taste
  Pepper To Taste

1. Heat the oil in a large saucepan and fry the onion and turkey for 4—5 minutes until the onion has softened and the turkey is a light golden colour.
2. Stir in the curry paste. Pour in the stock, stirring, and bring to the boil. Cover and simmer for 15 minutes. Stir in the peas and bring back to the boil. Cover and simmer for about 5 minutes.
3. Drain the apricots, reserving the juice, and cut into thick slices. Add to the curry, stirring in a little of the juice if the mixture is becoming dry. Add the sultanas (golden raisins) and cook for 2 minutes.
4. Mix the rice with the ground coriander and fresh coriander (cilantro) stir in the chilli and season with salt and pepper to taste. Transfer the rice to warm plates and top with the turkey curry.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes

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