Turkey Curry Pot with Cashew Nuts

Cut turkey meat into small bite-sized pieces. Season in a bowl with salt, pepper and curry powder and let stand for 10 minutes.

In the meantime, chop the green onions and chop the ginger very finely.

Then heat the lard or oil in a pot and brown the turkey cubes in it all around. Remove and keep warm in a bowl.

Slowly sauté the young onions in the remaining fat until they are nice and translucent, adding more fat if needed. Add ginger and rice, stir briefly and pour in about two cups of soup. Season with salt, pepper, and a little more curry if desired.

Mix in cloves, cinnamon and raisins, stir through and bring everything to a boil once. Immediately reduce heat to minimum and cook rice, covered, for a total of about 20 minutes (or shorter according to instructions).

In the meantime, chop the cashews a bit. 10 minutes before the end of cooking, add the meat back in and pour in the remaining soup.

Cover the turkey curry pot and let it finish cooking.

Finally, taste again, mix in the cashews and sprinkle the chopped parsley or cilantro over the turkey curry pot before serving.

Preparation Tip:

You can also prepare this curry with chicken fillet.

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