Mild Turkey & Apple Curry

📝 Ingredients

• 450 g turkey breast (3 escalopes of about 150 g each)
• 1 brown onion (about 150 g)
• 2 apples (about 180 g each)
• 1 garlic clove + 10 g fresh ginger
• 1 tbsp rapeseed oil
• 1 tbsp mild curry powder
• 1 tbsp tomato paste
• 400 ml light coconut milk (1 tin)
• 6 pitta breads (about 55 g each)
• Salt, black pepper

🍴 Utensils

• Large sauté pan (28 cm)
• Chopping board and knife
• Peeler
• Fine grater
• Wooden spatula
• Toaster

📖 Steps

1. Cut the turkey escalopes into strips 1 cm wide and 5 cm long, then season lightly with salt. Peel and finely slice the onion. Peel the apples, remove the cores and pips, then cut into 1.5 cm dice. Grate the garlic and ginger.
2. Heat the oil in the sauté pan over a high heat. Sear the turkey in two batches, 2 to 3 min per batch, until golden in places without necessarily being cooked through. Set aside on a plate: if it's too crowded in the pan, it will stew instead of browning.
3. Lower to a medium heat and fry the onion in the same sauté pan for 4 to 5 min until translucent. Add the garlic, ginger, curry powder and tomato purée, then stir for 30 s to 1 min to release the aromas without letting the spices burn.
4. Add the diced apple and stir for 2 min to coat in the spices. Pour in the well-shaken coconut milk, then scrape the bottom with the spatula to lift the browned bits. Bring to a simmer.
5. Leave to reduce uncovered for 10 min over a medium-low heat, stirring from time to time. The sauce is ready when it coats the back of a spoon and the apples are tender but not falling apart.
6. Return the turkey and its juices to the sauté pan and simmer for 3 to 4 min, just until cooked through with no pink in the middle. Don't cook it any longer: turkey dries out quickly. Taste, then season with salt and pepper.
7. Meanwhile, warm the pitta breads for 1 min in the toaster or for 30 s per side in a dry frying pan, until hot and soft. Cut them in half to make pockets that are easy to fill.
8. Serve the curry piping hot in deep bowls, with 2 pitta breads per person to mop up the sauce or to fill the pockets with turkey and sauce.