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cookability2013-09-04 06:04 pm
mathsnerd) wrote in cookability2013-09-04 06:04 pm
Entry tags:
- baked,
- chicken,
- entree,
- make ahead,
- quick prep,
- recipe,
- rice
Curry Turkey Fillets with Rice
This recipe was totally made up by me. The idea came to me in the supermarket on Monday while I was shopping with my carer and I suddenly had a craving for curry and meat. The details I just worked out this evening as I made it. It's deliberately a spoonie-friendly recipe.
You should be able to measure ingredients, stir, poke meat with a fork both raw and in the oven, lift an oven dish in and out of the oven, and make rice in some form (microwaving a packet of ready rice counts). I made this recipe after a full day without many spoons, on high pain meds. You can make the marinade ahead of time and refrigerate the meat after step 4 up to 8 hours without problems. You'll just want to expect your cook time to last 10 minutes longer or so. It uses the oven so there's no standing and stirring at the stove or attending a pan all the time.
Serves 4 once, or 1 four times (batch meals FTW)
Ingredients
400 g turkey (or chicken) mini fillet
300 g yoghurt (you want the thick stuff, I used the 10% fat ultra-thick tasty farmer's yoghurt, but Greek yoghurt will do too)
2 Tablespoons curry powder
2 Tablespoons lemon juice
1 teaspoon salt
rice (to serve)
Equipment
fork
measuring spoons
small bowl to mix in if your yoghurt doesn't come in a handy 300 g container or if you can't mix in such a small and full container easily
spatula
plastic wrap
oven proof dish
something to make rice in
Method
1. Combine the yoghurt, the curry powder, the lemon juice, and the salt thoroughly.
2. Poke the meat on both sides with the fork and lay in the oven-proof dish.
3. Pour the yoghurt mixture over the meat. Using your hands, turn the meat over and make sure the yoghurt coats the meat on all sides evenly. Wash your hands.
4. Cover the meat with plastic wrap and let stand for 1-2 hours to marinate.
5. 15 minutes before your marinade time is up, preheat your oven to 200°C.
6. Remove plastic wrap, and put your dish in the oven for 20-30 minutes until the meat is done. Test the meat by slicing through the thickest part of the fillet; there should be no pickness, but only just so. You want the meat just barely done.
7. While the meat is cooking, prepare rice to serve with it. Use stove-stop method, a rice cooker, or bung a packet in the microwave - whatever suits your needs and ability level with rice.
8. Remove the meat from the oven, let cool a bit, and serve with the rice and a salad if you like. I had tomato cucumber, which was a very nice complement.
Results
I had buttery soft meat that cut at the slightest touch of the knife impregnated with curry flavour and a nice glaze on top and a thick sauce that had to be scooped with a spoon to move it from the pan. The sauce had definitely developed multiple notes from the curry powder and the lemon juice added a nice note. It was a delicious dinner and I can't wait to see how it tastes cold on bread!
You should be able to measure ingredients, stir, poke meat with a fork both raw and in the oven, lift an oven dish in and out of the oven, and make rice in some form (microwaving a packet of ready rice counts). I made this recipe after a full day without many spoons, on high pain meds. You can make the marinade ahead of time and refrigerate the meat after step 4 up to 8 hours without problems. You'll just want to expect your cook time to last 10 minutes longer or so. It uses the oven so there's no standing and stirring at the stove or attending a pan all the time.
Serves 4 once, or 1 four times (batch meals FTW)
Ingredients
400 g turkey (or chicken) mini fillet
300 g yoghurt (you want the thick stuff, I used the 10% fat ultra-thick tasty farmer's yoghurt, but Greek yoghurt will do too)
2 Tablespoons curry powder
2 Tablespoons lemon juice
1 teaspoon salt
rice (to serve)
Equipment
fork
measuring spoons
small bowl to mix in if your yoghurt doesn't come in a handy 300 g container or if you can't mix in such a small and full container easily
spatula
plastic wrap
oven proof dish
something to make rice in
Method
1. Combine the yoghurt, the curry powder, the lemon juice, and the salt thoroughly.
2. Poke the meat on both sides with the fork and lay in the oven-proof dish.
3. Pour the yoghurt mixture over the meat. Using your hands, turn the meat over and make sure the yoghurt coats the meat on all sides evenly. Wash your hands.
4. Cover the meat with plastic wrap and let stand for 1-2 hours to marinate.
5. 15 minutes before your marinade time is up, preheat your oven to 200°C.
6. Remove plastic wrap, and put your dish in the oven for 20-30 minutes until the meat is done. Test the meat by slicing through the thickest part of the fillet; there should be no pickness, but only just so. You want the meat just barely done.
7. While the meat is cooking, prepare rice to serve with it. Use stove-stop method, a rice cooker, or bung a packet in the microwave - whatever suits your needs and ability level with rice.
8. Remove the meat from the oven, let cool a bit, and serve with the rice and a salad if you like. I had tomato cucumber, which was a very nice complement.
Results
I had buttery soft meat that cut at the slightest touch of the knife impregnated with curry flavour and a nice glaze on top and a thick sauce that had to be scooped with a spoon to move it from the pan. The sauce had definitely developed multiple notes from the curry powder and the lemon juice added a nice note. It was a delicious dinner and I can't wait to see how it tastes cold on bread!