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🍽️ Baked Turkey Fillets with Creamy Curry Sauce

685 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp Ghee
• 1.5 tbsp Flour
• 150 ml Vegetable Broth
• 200 ml Unsweetened Coconut Milk
• 50 ml Whipping Cream
• 1.5 tbsp Curry Powder
• 1 tsp Turmeric
• 1 Pinch Ground Cumin
• Salt
• Cayenne Pepper
• Lime Juice (as needed)
• 4 Turkey Cutlets (kitchen-ready, approx. 150 g each)
• Curry Powder
• Peanut Oil
• 2 tbsp Butter
• 3 tbsp Coconut Flakes
• Thai Basil (for garnish)

Instructions

1. 1. Heat the ghee in a pot.
2. 2. Sprinkle in the flour and sauté briefly.
3. 3. Deglaze with the broth and stir well.
4. 4. Pour in the coconut milk and the cream.
5. 5. Add the spices.
6. 6. Simmer the sauce over medium heat for about 5 minutes.
7. 7. Season to taste with salt, cayenne pepper, and lime juice.
8. 8. Wash the meat and pat it dry.
9. 9. Pound the meat flat.
10. 10. Salt and pepper the meat.
11. 11. Dust the meat with curry powder.
12. 12. Heat 2 tablespoons of oil in a hot pan.
13. 13. Fry the meat until golden brown on all sides.
14. 14. Remove the meat from the pan.
15. 15. Arrange the cutlets on pre-warmed plates.
16. 16. Melt the butter in the pan.
17. 17. Stir in the coconut flakes briefly.
18. 18. Distribute the coconut mixture over the cutlets.
19. 19. Garnish the cutlets with basil.
20. 20. Taste the sauce again and adjust seasoning.
21. 21. Fill the sauce into small bowls.
22. 22. Serve the sauce along with the cutlets.

Nutrition per serving

• kcal: 685
• Protein: 43 g · Fett/Fat: 48 g · Carbs: 8 g