Curry rice with turkey

Curry rice with turkey is served in a creamy curry sauce with coconut milk and pineapple. Peel the onions and garlic cloves and cut into fine dice. In a small saucepan heat 1 tablespoon of soy oil and fry each half of the onions and garlic is light. Add rice and fry while stirring. Add 1 teaspoon curry, stir, and pour chicken broth. Curry rice to a boil stir briefly, let, put on a lid and soak the rice curry on the lowest level in about 20 minutes.


Turkey cutlet cut into bite-size cubes. Red bell pepper cut into small pieces. A chili pepper in half lengthwise, remove seeds and white membranes, the sharp and cut the chilli into fine strips. Heat a nonstick pan 1 tablespoon soybean oil and fry the turkey is lightly browned. Pepper, the remaining onion, add garlic and chili, fry briefly and sprinkle with coconut milk. For yellowing, as shown in the picture above, sprinkle the coconut milk with some turmeric. The finished cooked curry rice to the pan. Add pineapple into small pieces with a little pineapple juice. Curry rice with turkey stir well and season to taste with salt and pepper.



¤2 Onions
¤2 Garlic cloves
¤1 tablespoon Soybean oil
¤200 g Rice
¤1/4 L Chicken broth
¤250 g Turkey Schnitzel
¤2 Peppers, red
¤Half Chili pepper
¤1 tablespoon Soybean oil
¤0.2L Coconut milk
¤Half Pineapple, canned
¤Pepper, salt

Serves 3 – 526 cal per serving , 30 mins Prep – 30 mins Total