Monday, August 25, 2008

Turkey Curry with Celery and Carrots

Unlike most curries, this quick and healthy turkey breast fillet and vegetable stir-fry takes just minutes to cook. Recipe serves 4.


1 medium head celery
10 ounces (315 g) small carrots
1 pound (500 g) turkey breast fillet
3 tablespoons sunflower or corn oil
Freshly milled pepper
3 teaspoons Korma or Madras curry powder
3 tablespoons soy sauce
1/2 cup chicken stock
1 tablespoon seedless raisins
Salt to taste


1. Separate celery into sticks, reserving leaves. Remove and discard tough outer strings from each with vegetable knife or peeler. Cut celery into very thin slices. Coarsely chop leaves.
2. Cut carrots into thin slices.
3. Skin turkey breast if necessary. Cut flesh into thin strips.
4. Heat oil in wok until hot, but not smoking. Add turkey breast strips and stir-fry briskly until they start to turn golden. Sprinkle with pepper and curry powder.
5. Add celery and carrots to wok and mix well with turkey. Moisten with soy sauce and stock. Stir in raisins. Simmer for 3 minutes. Adjust seasoning. Sprinkle with chopped celery leaves.
6. Serve with rice or vermicelli noodles.

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