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Ingredients
Turkey Curry with Spinach
- Ingredients
- 600 grams turkey breasts
- 1 onion
- 2 garlic cloves
- 10 grams ginger
- 1 green chili pepper
- 3 Cardamom
- 3 cloves
- 2 Tbsps Ghee (or clarified butter)
- 1 tsp ground cilantro
- 1 pinch ground allspice
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 tsp Tomato paste
- 80 grams ground blanced almonds
- 250 milliliters Chicken broth
- 200 milliliters Whipped cream
- 180 grams fresh Spinach
- salt
- Lime juice
- 2 Tbsps slivered almonds
Rinse turkey breast, pat dry and cut into bite-sized pieces. Peel and chop onion and garlic. Peel and finely grate ginger. Rinse chile, remove seeds if desired, and chop. Remove seeds from cardamom pods. Crush cardamom seeds and cloves in a mortar and pestle.
In a large saucepan, sauté onions in ghee. Stir in crushed cloves and cardamom. Add turkey, garlic and ginger and fry, stirring, 3-5 minutes. Stir in coriander, allspice, cumin and turmeric and fry 2-3 minutes more. Stir in tomato paste, ground almonds, and broth. Stir in cream and bring to a boil. Simmer over low heat until thickened, about 20 minutes.
Rinse spinach and shake dry. About two minutes before the end of the cooking time, stir in spinach. Season with salt and a squeeze of lime juice. Divide curry among soup bowls and serve sprinkled with slivered almonds.
Serve with basmati rice, if desired.