Exotic Poultry Layered Roast from the Dutch Oven
Casserole
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Cook Time
1 h 30 min
Difficulty
Medium
Prep Time
45 Min
Description
This exotic poultry layered roast from the Dutch Oven is a hearty main course that is ideal for festive occasions. It combines turkey and chicken breast with bacon, peppers, mango and pineapple in a creamy curry sauce. Preparation takes about 90 minutes, with a working time of 45 minutes. The dish is of medium difficulty to prepare and offers an interesting combination of flavors.
Ingredients (19 ingredients)
-
1.5 Kg Turkey breast
-
1.5 Kg Chicken breast
-
400 g Package Bacon
-
4 Stück Red bell peppers
-
2 Stück Vegetable onions
-
1 Stange Leek
-
2 Stück Garlic cloves
-
2 Stück Mangos
-
1 Stück Fresh pineapple
-
1 Dose Coconut milk
-
nach Geschmack Sweet paprika
-
500 ml Vegetable broth
-
400 ml Cream
-
2 EL Ankerkraut Curry Madras
-
2 Dosen Cocktail fruits
-
2 EL Sauce thickener
-
of a lemon
-
nach Geschmack Sugar
-
nach Geschmack Salt
Preparation (9 steps)
Prepare curry sauce
Add 500 ml vegetable broth and 400 ml cream to the mixing bowl and briefly bring to the boil for 5 min./100°C/speed 2.
Refine curry sauce
Add 2 cans of cocktail fruits along with the juice and 2 tbsp Ankerkraut Curry Madras and let it reduce a little for 5 min./100°C/speed 2.
Season curry sauce
Season the sauce with the juice of a lemon, sugar and salt. Add some more curry if necessary.
Thicken curry sauce
Stir in 2 tbsp sauce thickener and bring to the boil briefly for 1 min./100°C/speed 2. Then let it cool down.
Prepare ingredients
Cut 2 vegetable onions into rings. Cut 4 red bell peppers, 1 fresh pineapple and 2 mangos into pieces. Chop 2 cloves of garlic. Cut 1 stalk of leek into slices.
Prepare meat
Cut 1.5 kg turkey breast and 1.5 kg chicken breast into approx. 1.5 cm thick slices and season moderately with sweet paprika, some salt and the chopped garlic.
Fry meat
Fry 1.5 kg turkey breast and 1.5 kg chicken breast in a separate pan.
Layers in the Dutch Oven
Start the Dutch Oven with a layer of meat (turkey or chicken). Then layer peppers, mango, pineapple and onions. Then add a layer of 400 g package bacon on top. Now layer a layer of meat of the other poultry from the previous layer. Repeat this process until the Dutch Oven is completely filled. Put any leftover vegetables or meat on top.
Let the layered roast simmer
Pour about half a liter of the curry sauce over the whole thing and let it simmer for a further 30 min./100°C/speed 1.
Finished cooking? Great! 🎉
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Allergens
- Milk
- Sulfites
- Celery
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