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Pork and Turkey Curry https://www.metro.ca/userfiles/image/recipes/curry-porc-dindon-1597.jpg PT15M PT1H30M PT1H45M
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.
4
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
Pork and Turkey Curry

Pork and Turkey Curry

Rate this recipe
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4
servings
0:15
Preparation
1:30
COOKING
1:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 13 oz
    (370 g)
    cubed pork
  • 13 oz
    (370 g)
    cubed turkey
  • 1/2 cup
    (125 mL)
    safflower oil
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    MAÏS, VÉGÉTALE, CANOLA-OLIVE RIGHT-BLEND 1,18-1,42 l, VOIR VARIÉTÉS EN MAGASIN MAZOLA OIL

  • 4 cups
    (1 L)
    chicken broth
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    IMAGINE SOUP OR BROTH

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    500 ML, 1 L SELECTED VARIETIES

    SAVE UP TO $6.67 ON 3
    CAMPBELL'S CHUNKY SOUP

    CAMPBELL'S CHUNKY SOUP

    3 for $5.0

    540 ml OR BROTH 900 ml SELECTED VARIETIES

    SAVE $1.00
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    500 ml, 1 L SELECTED VARIETIES

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    CAMPBELL'S CHUNKY SOUP

    3 for $5.0

    540 ml or BROTH 900 ml SELECTED VARIETIES

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    CAMPBELL'S CHUNKY SOUP

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    CAMPBELL'S CHUNKY SOUP

    CAMPBELL'S CHUNKY SOUP

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    500 ml, 1 L SELECTED VARIETIES

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    500 ML, 1 L SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    shredded coconut
  • 2 Tbsp.
    (30 mL)
    shallots
  • 1
    mcintosh apple, minced
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  • 1/4 cup
    (60 mL)
    butter
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  • 1 tsp.
    (5 mL)
    curry powder
  • 1/4 cup
    (60 mL)
    flour
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    1 kg

  • 1
    bouquet garni
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Imprimer ma sélection

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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