CurryCurry Sliced Currywurst with Ketchup

Curry Sliced

80 g / 3 oz
0.125L / 0.5 cup


1 tblsp
300 g / 10.5 oz
0.25 L / 1 cup
50 g / 1.5 oz
150 g / 5 oz
40 g / 1.4 oz

2 tsp
basmati rice
Chili pepper
soy bean oil
sliced turkey
vegetable broth
Pineapple, canned
Mango chutney
pepper, salt
starch flour

Serves 2 - 519 cal per serving
Prep-time: 20 min. - Total-time: 20 min.

--> Indian Chicken
Curry Sliced obtains a fruity flavour with a slight sharpness through the pineapple and mango chutney. The amount of chili can be increased at will. Lightly cover Basmati rice with water, add some salt and put a lid on the pot. Boil basmati rice and let it soak for 15 minutes at a low level. Peel the onion and garlic and dice finely. Cut half a chili pepper into thin rings, as seen above in the picture, and remove the very sharp white pits. Heat soybean oil in a pan and sauté the shredded turkey at high temperature. Add onions, garlic and chili and add the broth. Cut spring onions into rings and add to the pan. Add pieces of sliced, canned pineapple. Stir in Mango Chutney and season well with salt, pepper and curry. Add a little cold water to the cornstarch and stir until smooth. Bind curry meat with cornstarch and serve Basmati rice to it.

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