Turkey Curry Recipe by Becky
This recipe is translated from Cookpad Spain. See original: Pavo al curry Cooking Instructions 50 minutes 1 Cut the turkey breast and drizzle the pieces with lime juice. Mix well so the lime touches all the pieces. 2 Sauté the sliced onions and garlic, then add the turkey pieces and cook, stirring constantly, until the pieces change color. 3 Add the ground spices. If you like it spicier, add a bit more paprika and ginger. Stir very well. 4 Add the almonds, raisins, and tomato sauce. Mix well. Finally, add the cardamom pods, bay leaf, a splash of white wine if you like, and the cup of water with the bouillon cube. Mix everything well, cover, and let it simmer over medium heat for about 15 minutes to blend the flavors and cook thoroughly. 5 Use this time to wash and chop the cilantro leaves and mix them in a bowl with the plain yogurt and the teaspoon of honey. 6 After 15 minutes, uncover the curry and increase the heat to high to reduce the liquid until there's practically no water left. Stir, especially at the end, to prevent sticking. When there's no liquid left, remove from heat. 7 Add the yogurt mixture and stir carefully. It's very important to do this off the heat, or the yogurt will curdle. Let it rest (my Hindu housemate used to say you have to let the yogurt "get used to" the curry flavors!) for about ten minutes, off the heat, stirring occasionally. 8 Before serving, warm it over very low heat, stirring. Before serving, remove the bay leaf and, if you find them, the cardamom pods. If not, be sure to look for them when plating or warn your guests because biting into one is unpleasant. 1 Cut the turkey breast and drizzle the pieces with lime juice. Mix well so the lime touches all the pieces. 1 Cut the turkey breast and drizzle the pieces with lime juice. Mix well so the lime touches all the pieces. 2 Sauté the sliced onions and garlic, then add the turkey pieces and cook, stirring constantly, until the pieces change color. 2 Sauté the sliced onions and garlic, then add the turkey pieces and cook, stirring constantly, until the pieces change color. 3 Add the ground spices. If you like it spicier, add a bit more paprika and ginger. Stir very well. 3 Add the ground spices. If you like it spicier, add a bit more paprika and ginger. Stir very well. 4 Add the almonds, raisins, and tomato sauce. Mix well. Finally, add the cardamom pods, bay leaf, a splash of white wine if you like, and the cup of water with the bouillon cube. Mix everything well, cover, and let it simmer over medium heat for about 15 minutes to blend the flavors and cook thoroughly. 4 Add the almonds, raisins, and tomato sauce. Mix well. Finally, add the cardamom pods, bay leaf, a splash of white wine if you like, and the cup of water with the bouillon cube. Mix everything well, cover, and let it simmer over medium heat for about 15 minutes to blend the flavors and cook thoroughly. 5 Use this time to wash and chop the cilantro leaves and mix them in a bowl with the plain yogurt and the teaspoon of honey. 5 Use this time to wash and chop the cilantro leaves and mix them in a bowl with the plain yogurt and the teaspoon of honey. 6 After 15 minutes, uncover the curry and increase the heat to high to reduce the liquid until there's practically no water left. Stir, especially at the end, to prevent sticking. When there's no liquid left, remove from heat. 6 After 15 minutes, uncover the curry and increase the heat to high to reduce the liquid until there's practically no water left. Stir, especially at the end, to prevent sticking. When there's no liquid left, remove from heat. 7 Add the yogurt mixture and stir carefully. It's very important to do this off the heat, or the yogurt will curdle. Let it rest (my Hindu housemate used to say you have to let the yogurt "get used to" the curry flavors!) for about ten minutes, off the heat, stirring occasionally. 7 Add the yogurt mixture and stir carefully. It's very important to do this off the heat, or the yogurt will curdle. Let it rest (my Hindu housemate used to say you have to let the yogurt "get used to" the curry flavors!) for about ten minutes, off the heat, stirring occasionally. 8 Before serving, warm it over very low heat, stirring. Before serving, remove the bay leaf and, if you find them, the cardamom pods. If not, be sure to look for them when plating or warn your guests because biting into one is unpleasant. 8 Before serving, warm it over very low heat, stirring. Before serving, remove the bay leaf and, if you find them, the cardamom pods. If not, be sure to look for them when plating or warn your guests because biting into one is unpleasant. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chettinad Chicken Fry Lemon Juice Dirrty Rice Chicken Piccata Tabouleh Thai Peanut Shrimp Five Killer Wintertime Drinks Fish Tacos with Salsa Verde and Radish Salad Damned Good French Toast Grandma's Potato Soup Chettinad Chicken Fry Lemon Juice Dirrty Rice Chicken Piccata Tabouleh Thai Peanut Shrimp Five Killer Wintertime Drinks Fish Tacos with Salsa Verde and Radish Salad Damned Good French Toast Grandma's Potato Soup