In the kitchen with MyTrela

Turkey in tomato curry with carrot apple slaw

Turkey stews in tomato curry with drained sun-dried tomatoes and explicitly measured water. Serve with slaw made from prepared portions of carrot and apple.

1 serving

Turkey in tomato curry with carrot apple slaw — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredients for 1 serving. Weighing stages for edible portions, dry products and fats are stated with the ingredients; use the full listed portions. These are explicit rules for the new original version, without converting historical yields.

  • Turkey fillet200 g200 g raw fillet without bones or skin.
  • Onion35 gWeight of the edible portion after peeling.
  • Ginger root4 gWeight of the edible portion after peeling.
  • Red chilli pepper10 g
  • Rapeseed oil10 gMeasure separately and use the full stated portion.
  • Garlic8 gWeight of the edible portion after peeling.
  • Sun-dried tomatoes14 g14 g tomatoes from oil, after draining; discard the packaging oil.
  • Tomato purée15 g
  • Salt1 g
  • Black pepper1 g
  • Curry powder2 g
  • Carrot100 g100 g after peeling.
  • Apple70 g70 g edible portion with skin, without the core.
  • Water125 gA new original 125 g for stewing, selected instead of the former unconverted measure. It does not reconstruct the gram weight of half a glass.

Preparation

  1. Weigh 200 g raw boneless skinless turkey fillet and chop. Measure onion, ginger and garlic after peeling and chilli after deseeding; chop. Drain sun-dried tomatoes from oil, discard packaging oil and weigh 14 g. Separately measure 10 g rapeseed oil and 125 g water.
  2. Soften onion in all the weighed oil until translucent. Add sun-dried tomatoes, ginger, chilli and garlic, then turkey. Fry, pour in all 125 g water and 15 g tomato purée.
  3. Add all the weighed curry powder, salt and pepper. Stew covered until the thickest turkey pieces reach at least 74 °C, measured with a thermometer.
  4. Peel carrot and weigh 100 g; core apple and weigh 70 g edible portion with skin. Grate both and serve the slaw with turkey and all the sauce.

Total preparation and cooking time for this original version has not been measured.

Nutritional values

We do not provide calories or macronutrients: nutritional values for this original version have not been confirmed.

About this recipe

Developed by MyTrela with AI assistance. This is a new original MyTrela version with explicitly defined weighing and preparation stages for the ingredients, rather than a reconstruction of the historical weight or liquid basis. This version has not been tested in a kitchen trial. The illustration shows a serving suggestion.