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Curried turkey breast

Meat60 minutes4 people271 kcal calories
1/52/53/54/55/5 (38 votes)
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By Jorge Mendez

Lately I've been experimenting with the issue of spices. A few weeks ago I shared with you the recipe for a Risotto curry with coconut milk. An exotic dish that leaves no one indifferent. This week I repeat the use of this typical Indian spice with this Curried turkey breast.

All the breasts both Turkey and chicken They are a very versatile food since it admits a large number of ingredients. We can play with flavors salty and others a little more confectionery, or even combine them. On the other hand, it is a type of meat that lends itself to being cooked in multiple ways. We can make it grilled, stewed, baked ...

This time we will use the container varoma to cook it at steam while we prepare in the glass a delicious sauce that combines flavors such as onion and soybean that together with the maceration of the meat based on curry, it will leave our dish very tasty.

Let's not forget that turkey meat is very low fat and it is very rich in proteins. So it is the ideal dish for those who want to take care of themselves without sacrificing flavor.

You have no excuse to prepare it!

Let's go for it!

Curry Turkey Breast Recipe Video

As always here I leave you with him video-tutorial so that it is even easier for you to prepare it and, above all, so that you can see how it looks. Although turkey breast has a reputation for being dry, when steamed it is very tender y juicy. You can see it in the video.

https://youtu.be/Fm6V6vphbbE

Now, let's go with the recipe.

Curried turkey breast

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Curried turkey breast. A low-fat dish accompanied by a very light sauce where onion and soy are the stars.

Chicken breast curry
  • Jorge Mendez
  • Kitchen: india
  • Recipe type: meat
  • Calories: 271 Kcal
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 70 g olive oil
  • 3 pinches of salt
  • 2 pinches of ground black pepper
  • 1 level tablespoon curry powder
  • 1 1000 g turkey breast
  • 700 g onion, quartered
  • 30 butter g
  • 20 g soy sauce

Preparation

  1. We place a bowl on the glass and activate the scale. We weigh 20 g of olive oil and add 2 pinches of salt, 2 pinches of ground black pepper and a level tablespoon of curry powder. We mix with some rods and reserve.

  2. Spread the turkey breast with the prepared macerate using a brush. We try not to leave any gap uncovered. We transfer the breast to the varoma container previously covered with a baking paper. That way we will stain less. We cover and reserve.

  3. We put the onion cut into quarters in the glass and program 5 seconds at speed 4. We lower the remains of the walls with the spatula and add the butter and the remaining oil. We place the varoma in its position and program 40 minutes, varoma temperature and speed 1.

  4. After time, we remove the varoma and add the soy sauce and the pinch of salt through the jar. We crush the sauce by programming 30 seconds at speed 10.

  5. We pour the sauce into a large bowl and spread it a little with the spatula. We cut the turkey breast into fillets and place them over the sauce. We can accompany with cooked potato, basmati rice, vegetables ...

What do you think? You see that the difficulty is minimal and the result is spectacular.

I hope you liked it a lot!

If so, do not forget to leave a finger up in the video and subscribe to channel if you haven't already. So you will be up to date with everything that is cooking.

See you next week, cooks!


Discover other recipes of: Meat, International kitchen, Easy, General, Less than 1 hour, For time, Special Recipes, Thermomix recipes, Regime

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  1.   Pepa Gregori Sendra said
    ago 7 years

    The onion for 40min at varoma temp. Does not burn? Is not that much time?

    Reply to Pepa Gregori Sendra
  2.   Lincoln said
    ago 7 years

    Sorry, but curry is not made from curry powder ……. It should be a symphony of flavors and textures. Also, nowadays, with so many Moroccan stores in our society, getting spices is relatively easy and cheap.

    My intention is not to miss this recipe, it is more to comment that I have many authentic and proven recipes of Indian cuisine and I am more than willing to share them. How about a Tika Masala or maybe a Chicken Korma or passing a good Roganjosh to red meats?

    You almost always have to choose and mix the spices well, but the cooking itself is usually easy.

    Reply to Lincoln
  3.   Lincoln said
    ago 7 years

    Sorry, but curry is not made from curry powder ……. It should be a symphony of flavors and textures. Also, nowadays, with so many Moroccan stores in our society, getting spices is relatively easy and cheap.

    My intention is not to miss this recipe, it is more to comment that I have many authentic and proven recipes of Indian cuisine and I am more than willing to share them. How about a Tika Masala or maybe a Chicken Korma or passing a good Roganjosh to red meats?

    You almost always have to choose and mix the spices well, but the cooking itself is usually easy.

    Reply to Lincoln
  4.   Melissa Alonso said
    ago 7 years

    Pamela Nieto Alonso Look, so you can try and experiment hehehe

    Reply to Melissa Nieto Alonso
  5.   Pamela Nieto Alonso said
    ago 7 years

    I don't like curry

    Reply to Pamela Nieto Alonso
    1.    Melissa Alonso said
      ago 7 years

      well daughter that is an idea… .you add saffron!

      Reply to Melissa Nieto Alonso
  6.   Marisa said
    ago 7 years

    It would come out juicier if it was made with turkey sirloin. How long would it be

    Reply to Marisa
  7.   Angela said
    ago 5 years

    Fantastic recipe, easy, the turkey is juicy, the sauce with the sweet touch of soy, great. A 10.

    Reply to Angela