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1
Cube the turkey breasts (3-4cm pieces), place in a large dish and pour sunflower oil over it.
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2
Now massage the oil into the turkey and put aside.
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3
This will stop it drying out later.
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4
Peel the onions, cut in half and slice into slim half-rings.
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5
Wash the spring onions and cut the white end into small rings, too.
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6
Now grind plenty of black pepper over the turkey and add 1 teaspoon of salt and the 2 tablespoons of garam marsala.
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7
Massage everything into the meat.
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8
On a high heat melt the lard (or butter) and once very hot, add the meat.
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9
CAREFUL!
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10
Do NOT turn the meat too soon.
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11
It should get a really nice golden-brown colour before you turn it.
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12
Once nice and brown all over, scoop the meat into a separate bowl and discard the lard.
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13
(you may want to divide the meat up and perform the last steps 2 or 3 times, so you don't have too much meat in the pan at one time).
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14
Now add a little butter to the pan and fry the onions and white bits of the spring onions until soft.
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15
Add the white wine and let it cook until the liquid is almost all gone.
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16
Now add the single cream and let it simmer for a few minutes.
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17
Peel a carrot, cut into fine slices and then into cubes and cook with the rice and the water as per instructions on the package.
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18
Cut the apples into wedges (remove core), melt some butter in a pan, add the sugar and fry the apples in the butter/sugar mix until soft.
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19
Chop the green ends of the spring onions and add them with the meat you set aside earlier to the onion/cream mix to quickly warm through.
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20
Serve the basmati reis, the turkey curry and the fried apples in 3 dishes with a dry white wine (Muscadet or Chardonnay).
