Turkey Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 518 cal. | (25 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 64.6 μg | (108 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 24.5 mg | (204 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 29.8 μg | (66 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,058 mg | (26 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 26.6 g | |||
| Uric acid | 223 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 600 grams turkey breasts
- 1 onion
- 2 garlic cloves
- 30 grams ginger
- 2 Red chili peppers
- 200 grams green Beans
- 200 grams yellow Beans
- 3 Tbsps clarified butter
- salt
- 1 Tbsp Madras curry powder (mild)
- 1 can Coconut milk (400 ml)
- 1 handful cilantro
Preparation steps
Rinse turkey breast, pat dry with paper towels and chop. Peel onion and garlic and finely chop. Peel ginger, cut into thin slices and then into thin strips. Rinse chile peppers, trim and cut into rings. For a less spicy curry, removed seeds and ribs from chile peppers. Rinse green beans, trim and blanch for about 10 minutes in a pot of boiling salted water. Drain, rinse with cold water and drain again.
Melt butter in a pan and fry turkey on all sides until browned and season with salt. Add onion, garlic, ginger and half of chile peppers. While stirring, fry and then sprinkle with curry powder. Deglaze the pan with coconut milk, add 200 ml (approximately 7 ounces) of water and bring to a boil, reduce heat and let simmer uncovered for approximately 20 minutes over low heat until the meat is tender. Add beans and let heat through. Meanwhile, rinse cilantro leaves and shake dry. Serve turkey curry in bowls and garnish with cilantro leaves and remaining chile peppers. Serve if desired with basmati rice.
