This easy and straightforward curry is a total pleasure to eat. The turkey revels in the fruits and spices without a hint of dryness, the tingling chilli and curry hit the throat and pleasantly warm it up; then the soft, dense and sweet bananas slowly melt away and coat it before the next bite. All in all, this is a great meal that will please even the smaller mouths if you skip the chilli, as bananas are always a big winner with kids.
Turkey, apple and banana curry
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Recipe by: Busy:15 min, Total prep time: 30 min Serves: 4 |
Wash and core the apple (keep the skin on), dice it into 1 cm cubes.
Heat the olive oil in a large frying pan. Add the turkey and sauté on medium-high heat until cooked and lightly browned (about 4-5 minutes).
Take the turkey off the pan and reserve. Toss the onions, apple, chilli pepper and peanuts into the pan and sauté until the onions become soft and translucent. Add the coconut milk, 10 cL water, 1/2 stock cube and curry and simmer until the liquid thickens (about 10 minutes).
While the sauce is simmering, peel and chop the bananas into 1 cm slices. Add them to the thickened sauce along with the turkey strips at the end of the cooking, and stir gently to coat all the fruit and turkey pieces with the sauce. Cook for another two minutes, adjust the seasoning and serve right away with rice, couscous or bulgur.
Wash and pat dry the turkey breasts with paper towels, slice them into 1 cm strips of even length.
Wash and core the apple (keep the skin on), dice it into 1 cm cubes.
Heat the olive oil in a large frying pan. Add the turkey and sauté on medium-high heat until cooked and lightly browned (about 4-5 minutes).
Take the turkey off the pan and reserve. Toss the onions, apple, chilli pepper and peanuts into the pan and sauté until the onions become soft and translucent. Add the coconut milk, 10 cL water, 1/2 stock cube and curry and simmer until the liquid thickens (about 10 minutes).
While the sauce is simmering, peel and chop the bananas into 1 cm slices. Add them to the thickened sauce along with the turkey strips at the end of the cooking, and stir gently to coat all the fruit and turkey pieces with the sauce. Cook for another two minutes, adjust the seasoning and serve right away with rice, couscous or bulgur.
The chilli pepper, kept whole, ads bite to the dish without being overpowering. Children will love this curry if you cook it with mild curry powder and skip the chilli.
Skip the salt or go light with it, since the stock cube will already have added quite a bit of salt.
Skip the salt or go light with it, since the stock cube will already have added quite a bit of salt.
Ingredients
2 teaspoons olive oil
550g g turkey breast
1 red onion, chopped
4 spring onions (white and tender green parts only), chopped
1 apple
1 whole red chilli pepper
2 teaspoons curry
15 cl coconut milk
one handful (40 g) unsalted peanuts, chopped
1/2 cube of chicken stock
2 bananas
Serve with rice, couscous or bulgur.
2 teaspoons olive oil
550g g turkey breast
1 red onion, chopped
4 spring onions (white and tender green parts only), chopped
1 apple
1 whole red chilli pepper
2 teaspoons curry
15 cl coconut milk
one handful (40 g) unsalted peanuts, chopped
1/2 cube of chicken stock
2 bananas
Serve with rice, couscous or bulgur.
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