Turkey Cutlets With Curry Sauce
- 200 g basmati rice, rinsed and drained
- 8 None small turkey steaks
- 50 g butter
- 1 bunch spring onions, trimmed
- 30 g plain flour
- 2 tbsp mild curry paste
- 50 ml brandy
- 250 ml vegetable stock
- 250 ml milk
- 1 tbsp honey
- None None pink peppercorns and turmeric powder, to garnish (optional)
- Cook the rice in lightly salted boiling water, following the package instructions. Meanwhile, melt 1 1/2 tbsp butter in a large frying pan, season the turkey and sear for 6-8 mins on each side until golden brown and cooked through. Remove and set aside.
- Add the rest of the butter to the pan and saute all of the spring onions for 3-4 mins. Remove with a slotted spoon and set aside. Add the flour and cook for 1 min then add the curry paste and cook briefly. Gradually add the brandy, stock and milk then add the honey. Simmer, stirring, for 2-3 mins until thickened. Add the sauteed chopped spring onions to the sauce and season to taste.
- Drain the rice and serve with the turkey, sauce and whole spring onions. Sprinkle with pink peppercorns and a little turmeric powder.
basmati rice, turkey steaks, butter, spring onions, flour, curry paste, brandy, vegetable stock, milk, honey, turmeric powder
Taken from recipes-plus.com/api/v2.0/recipes/17323 (may not work)