Pork and Turkey Curry

Pork and Turkey Curry
  • 4 servings
  • 0:15 Preparation
  • 1:30 Cooking
  • 1:45 Total Time

Ingredients

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  • 13 oz
    (370 g)

    cubed pork

  • 13 oz
    (370 g)

    cubed turkey

  • 1/2 cup
    (125 mL)

    safflower oil

  • 4 cups
    (1 L)

    chicken broth

  • 1/2 cup
    (125 mL)

    shredded coconut

  • 2 Tbsp.
    (30 mL)

    shallots

  • 1

    mcintosh apple, minced

  • 1/4 cup
    (60 mL)

    butter

  • 1 tsp.
    (5 mL)

    curry powder

  • 1/4 cup
    (60 mL)

    flour

  • 1

    bouquet garni

  • To taste salt and ground white pepper

Preparation

Sear the cubed pork and turkey in oil, and season. Set aside.

Steep the coconut in the broth for 10 minutes.

Brown the shallots in the butter. Add the apple and the curry powder.

Drizzle in the flour and mix.

Add the coconut tea and the bouquet garni.

Bring to a boil and add the meat.

Bake covered in a 350°F oven for 45 minutes.

Adjust the seasoning.

Source: Chef José Trottier

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007