Turkey Curry with Coconut Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 916 cal. | (44 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 8.5 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 22.8 mg | (190 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 21.9 μg | (49 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 1,223 mg | (31 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 30.7 g | |||
| Uric acid | 256 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 32 g |
Ingredients
- also
- 100 grams Shredded coconut
- 100 grams butter
- 200 grams Long grain rice
- Ingredients
- 500 grams turkey breasts
- salt
- freshly ground peppers
- vegetable oil (to fry)
- For the chutney
- 2 lemons
- 30 grams sugar
- 1 Red Bell pepper
- ½ bunch scallions
- 50 grams Snow peas
- 1 Mango
- 1 chopped onion
- 1 garlic clove
- 3 tsps Curry
- 250 milliliters Orange juice
- 1 Tbsp cornstarch
Preparation steps
Cook the rice according to package directions.
Heat the oil in a skillet. Cut the turkey breast into strips, season with salt and pepper and saute briefly, then keep warm.
For the chutney: With a paring knife remove the peel and white pith from the lemons. Working over a bowl, cut in between the membranes to release the fruit, sprinkle with sugar and set aside.
Rinse the vegetables. Halve the pepper lengthwise, remove the seeds and white pith and dice coarsely. Slice the scallions. Remove the strings from the snowpeas and cut diagonally into strips.
Peel the mango, cut the flesh from the pit and roughly chop.
Chop the onion and push the garlic through a garlic press, Heat the oil in a saucepan and saute the onion and garlic until translucent. Sprinkle with curry and sauté briefly. Then pour in the orange juice and add the vegetables. Simmer 5 minutes. Dissolve the cornstarch with a little cold water, stir into the simmering vegetables and cook, stirring until thickened.
Add the turkey breast, diced mango and lemon fillets to the vegetables; heat briefly and season with salt and pepper.
Toast the coconut in a dry skillet, then stir into the rice along with the butter. Serve the turkey curry with rice and garnish as desired with strips of fresh coconut.
