Turkey Cutlets With Curry Sauce - cooking recipe

Ingredients

200 g basmati rice, rinsed and drained
8 None small turkey steaks
50 g butter
1 bunch spring onions, trimmed
30 g plain flour
2 tbsp mild curry paste
50 ml brandy
250 ml vegetable stock
250 ml milk
1 tbsp honey
None None pink peppercorns and turmeric powder, to garnish (optional)

Preparation

Cook the rice in lightly salted boiling water, following the package instructions. Meanwhile, melt 1 1/2 tbsp butter in a large frying pan, season the turkey and sear for 6-8 mins on each side until golden brown and cooked through. Remove and set aside.
Add the rest of the butter to the pan and saute all of the spring onions for 3-4 mins. Remove with a slotted spoon and set aside. Add the flour and cook for 1 min then add the curry paste and cook briefly. Gradually add the brandy, stock and milk then add the honey. Simmer, stirring, for 2-3 mins until thickened. Add the sauteed chopped spring onions to the sauce and season to taste.
Drain the rice and serve with the turkey, sauce and whole spring onions. Sprinkle with pink peppercorns and a little turmeric powder.