Curry with Poppadom (Indian Flatbread)
Curry with Poppadom (Indian Flatbread) - Spiced and saucy turkey curry over rice
Ingredients
- Ingredients
- 200 grams Greek yogurt (10% fat)
- 1 tsp Garam Masala
- 2 tsps ground Cumin
- 2 tsps ground cilantro
- 1 tsp Turmeric
- 1 tsp cayenne pepper
- salt
- 2 Tbsps Lime juice
- 1 onion
- 1 garlic clove
- 1 pc ginger (walnut-sized piece)
- 2 Tbsps vegetable oil
- 750 grams turkey breasts
- vegetable oil (for greasing)
- 6 sprigs cilantro
- Papadam (for serving, if desired)
Preparation steps
For the marinade, mix the yogurt with garam masala, cumin, coriander, turmeric, cayenne pepper, 1 teaspoon salt and 2 tablespoons lime juice. Peel the onion, garlic and ginger, chop and stir everything with the oil into the marinade. Cut the turkey breast in bite-sized pieces and add to the marinade. Cover and chill at least 4 hours. Preheat the oven to 200°C (approximately 375°F) (conventional oven).
Remove the meat from the marinade and place on an oiled baking sheet or in a large ovenproof dish and bake 25 minutes in the oven on the middle rack. Then heat the broiler and broil the meat for another 10 minutes, until it begins to brown.
Meanwhile, transfer the marinade to a small saucepan and boil, and season with salt and lime juice. Spoon the cooked meat and the marinade sauce in deep bowls. Rinse cilantro, shake dry and sprinkle the leaves over the curry. Serve with Papadams, if desired.
