Turkey curry with basmati rice

 Turkey curry with basmati rice

Ingredients:

• 500g turkey breast, diced

• 200g basmati rice

• 1 can (400ml) coconut milk

• 2 tablespoons curry powder

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 1 teaspoon ginger, grated

• Salt to taste

• Pepper to taste

• Fresh cilantro for garnish (optional)

Kitchen Tools Needed:

• Skillet

• Pot

• Knife

• Cutting board

• Measuring cups

• Measuring spoons

Instructions:

• Heat the olive oil in a large skillet over medium heat.

• Add the chopped onion and sauté until translucent, about 5 minutes.

• Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

• Add the diced turkey breast to the skillet, season with salt and pepper, and cook until browned on all sides, about 7-10 minutes.

• Sprinkle the curry powder over the turkey and stir well to coat.

• Pour in the coconut milk and bring to a simmer. Reduce heat and let it cook for 15-20 minutes, stirring occasionally, until the turkey is cooked through and the sauce thickens slightly.

• While the turkey is cooking, rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch.

• In a separate pot, bring 400ml of water to a boil. Add the rinsed rice and a pinch of salt. Cover and reduce heat to low, cooking for 12-15 minutes until the rice is tender and the water is absorbed.

• Once the turkey curry is ready, serve it over a bed of basmati rice. Garnish with fresh cilantro if desired.

Macros:

• Total Calories: 710kcal

• Carbs: 51g

• Proteins: 84g

• Fats: 25g