Turkey curry with cashew nuts and palm hearts

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Turkey curry with cashew nuts and palm hearts

Turkey curry with cashew nuts and palm hearts







Ingredients
Number of people
-
8
+

300 g rice

1 kg of turkey

1 can of crushed tomato

5 medium onions

2 cloves of garlic

4 fresh basil leaves

8 sprigs of fresh chives

250 g cashew nuts

150 g palm heart (or three small boxes)

40 ml coconut milk (two small boxes)

1 tablespoon balsamic vinegar

2 tablespoons walnut oil

curry spices, salt, pepper, pili-pili, pita mixture (coriander, salt, paprika, cloves, nutmeg...)




Preparation
TOTAL TIME: 1H25
Preparation: 40 min
Cooking time: 45 min
Step 1
Prepare the marinade the day before:
Step 2
3 jets of balsamic vinegar, 2 small jets of oil (your choice), 2 cloves of finely chopped garlic, 1 finely chopped medium onion, 3 to 4 leaves of finely chopped basil, 7 to 8 sprigs of finely chopped chives, salt, pita spice mixture, a pinch of pili-pili.
Step 3
Marinate the meat.
Step 4
Prepare the rice:
Step 5
Cut 5 medium onions, and add 1 can of crushed tomatoes with a little oil. Salt, add 1 to 2 teaspoons of curry powder, and fry the mixture.
Step 6
Add 300 g of rice, and water. Put the lid on, and cook for 1/2 hour, over low heat.
Step 7
While the rice is cooking, sauté the meat in its juice for 10 minutes, then add 40 ml of coconut milk and simmer for 10 minutes.
Step 8
When the rice is cooked, mix well, remove the onions and save them for another dish.
Step 9
Mix the meat in its juice with the rice, add cashews and sliced palm hearts, mix well, and serve.
Author's note
Enjoy it warm or cold, and keep its flavours well the next day.

I add my grain of salt


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