Turkey curry pot, a dish that personally evokes many memories for me. It is a variation of a curry that my grandma used to cook, but with chicken. Over the years, I have adapted it to my preferences and simplified the preparation with the Thermomix®. It is a dish that is quick, requires little effort and is still incredibly delicious and filling. The secret to a good curry pot lies in the ingredients. The sliced turkey should be of good quality, preferably from the leg, as it stays juicier. The onion forms the basis for the aroma and is finely chopped in the Thermomix® to blend optimally into the sauce. The rapeseed oil is used to sauté the onions and sear the meat, but can also be replaced with coconut oil for a more exotic note. The flour serves as a binding agent for the sauce and ensures a creamy consistency. Curry powder is of course the main flavour carrier, although I like to use a mild version and season with a little chilli. Tomato paste brings a slight acidity and depth to the flavour. The poultry stock is important for the liquid and flavour of the sauce; you can also use vegetable stock if you prefer something lighter. The cream adds creaminess and rounds off the dish. Salt and pepper are of course essential to round off the taste. When preparing it in the Thermomix®, it is important not to sauté the onions for too long, as they can burn. Searing the meat in the pan is important to create roasted flavours that give the dish more flavour. When mixing flour, curry and tomato paste in the Thermomix®, make sure that no lumps form. Simmering in the Thermomix® is very practical because you don't have to constantly keep an eye on the dish. For a vegetarian version, the sliced turkey can be replaced with chickpeas, tofu or vegetables such as cauliflower, broccoli or sweet potatoes. You can vary the spices as you like. Ginger, garlic, turmeric, coriander or cumin go perfectly with curry. If you like it spicier, you can add chilli or cayenne pepper. The turkey curry pot is best served with rice, either basmati or jasmine rice. A fresh salad or naan bread goes well with it. You can also garnish the dish with fresh herbs such as coriander or parsley. The turkey curry pot can be prepared well in advance and stored in the refrigerator. It tastes even better the next day, as the flavours have then really infused. You can also freeze it in portions and thaw it again if required.

Turkey-Curry-Pot

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Description

Ingredients (10 ingredients)

Preparation (7 steps)

Chop onion

Sauté onions

Sear meat

Add meat-onion mixture to the mixing bowl

Season and deglaze

Let simmer

Season

Finished cooking? Great! 🎉

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