The curried turkey is another recipe of Indian origin, where this spice is widely used, and also beloved in England where it was introduced at the time of British colonization on India. In Italy it has been revisited to have a preparation simple and fast, and thus can be made on any day of the week, even after a hard day’s work. However, you can also prepare it in with friends in evenings, surprising them with a different and exotic cuisine, spicy and aromatic, but not always the curry is liked by Italians delicate stomachs.
Instructions
- Start putting the meat on a cutting board to cut it in strips (1). Once cut it, sprinkle 2 tablespoon with the curry powder (2) in a way that it adhere everywhere on the meat, Finally, pour three tablespoons of extra virgin olive oil (3) in a pan.
- Now peel the carrot and then grate it (4). Then finely chop the onion (5). Turn on the heat under the pan to warm the oil and add the chopped vegetables (6) to fry until the onion becomes transparent.
- Once the sauce is ready, add the turkey in the pan (7) and brown it in all its parts for about 10 minutes (8). Also add a little bit of salt (9) without exaggeration.
- While the turkey is cooking, heat the milk in a microwave and pour in the well-sifted flour (10) so as not to create lumps (11). Melt it with a spoon into the milk until you have got a nice smooth paste (12).
- Now you just have to pour the milk with the flour (13) directly into the pan and cook for another five minutes (14), stirring with a wooden spoon. Also add the advanced curry (15) on the meat, for flavor more, stirring well. When ready, turn off the heat and serve hot to the table.
