Turkey and Almond Curry
4 servings
50 minutes
Turkey and almond curry is a refined dish of Indian cuisine that combines the tenderness of poultry meat with rich spices and nutty notes. Curry, the king of Indian gastronomy, has a deep aroma and spicy flavor that is harmoniously complemented by almonds, adding a light sweetness and crunchy texture. Historically, Indian curries have become a symbol of flavor richness due to the skillful use of spices. This turkey version is milder yet rich. Cooked with tomatoes, garlic, and onions, it acquires a velvety consistency while basmati rice serves as the perfect complement by absorbing all the aromatic juices. The dish is perfect for both a cozy family dinner and a festive table, surprising with its complex flavors and warm spicy depth.
1
Boil rice in salted water. Cut the chicken fillet into small pieces and finely chop the onion and garlic.
- Basmati rice: 200 g
- Turkey fillet: 600 g
- Onion: 1 piece
- Garlic: 1 clove
2
Place the meat in a pot with heated oil (2 tbsp), fry it, and remove it from the pot.
- Sunflower oil: 4 tablespoons
- Turkey fillet: 600 g
3
Add garlic and onion to it, sauté, add diced tomatoes, curry powder, and almonds, simmer for 5 minutes, pour in the broth, simmer for another 3 minutes, add the sautéed chicken fillet and simmer for another 5 minutes.
- Garlic: 1 clove
- Onion: 1 piece
- Canned tomatoes: 300 g
- Curry powder: to taste
- Almond: 50 g
- Broth (stock): 150 ml
- Turkey fillet: 600 g
4
Add sweet chili sauce to the curry, salt it, and season with pepper and curry to taste.
- Sweet chili sauce: 50 ml
- Salt: to taste
- Ground black pepper: to taste
- Curry powder: to taste
5
Serve with rice.
- Basmati rice: 200 g
