Turkey nuggets with curry

Name: Turkey nuggets with curry
Total time: 30 min
Yield: 4
Ingredients: 500 g of AIA turkey thigh nuggets; 30 g of butter; 1 glass of milk; A tablespoon of tomato sauce; 00 flour; A teaspoon of curry

Discover the recipe for turkey nuggets with curry!

500 g of AIA turkey thigh nuggets

30 g of butter

1 glass of milk

A tablespoon of tomato sauce

00 flour

A teaspoon of curry

Description

Among the spices that you can use in the kitchen, curry is undoubtedly one of the most versatile and intense. We want to propose a tasty and very easy to prepare recipe: turkey nuggets with curry. This recipe is perfect to be served on the occasion of a lunch with friends or a themed dinner and will make you look like real chefs.

Here is the complete recipe for turkey nuggets with curry!

First, cut the turkey thigh into small pieces and in the meantime melt the butter in a non-stick pan. Pass the turkey nuggets in the flour and brown them in the pan with the melted butter.

Add a glass of milk, a pinch of salt and a scant tablespoon of tomato sauce, stirring well and cooking for 5 minutes. Now add the curry and cook for another 10 minutes until the curry sauce becomes creamy to the right point. Serve still hot: enjoy your meal!

Here are many other easy and quick recipes to prepare based on curry!

Procedure

Put the turkey nuggets in a bowl and marinate them with lime juice, salt and pepper. Let the meat rest for an hour in the refrigerator. In the meantime, peel the Jerusalem artichokes and cut them into pieces then boil them in slightly salted boiling water until they are soft. Drain the Jerusalem artichokes and let them cool, then put them in the mixer glass together with the milk, a drizzle of oil, the juice of half a lime and a pinch of salt. Blend until you get the consistency of the classic mayonnaise.

Drain the turkey nuggets from the marinade, pass them in the beaten egg, then in the breadcrumbs and fry them, a few at a time, in boiling oil. Drain the nuggets when they are amber and crispy. Season them with salt flakes, decorate them with some parsley leaves, slices of lime and serve them hot with Jerusalem artichoke mayonnaise.

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