500 grams cubed turkey (or chicken)
4 tbsp. flour
1 tsp. mild curry powder
salt & pepper
60 grams/2.5 oz butter
4 apples (Granny Smith, or similar taste)
2 stalks of cellery
4 tbsp Calvados (apple brandy)
lemon or lime juice
2.5 dl/1 cup light cream or half-and-half
8 tbsp poultry fond (thickened stock)
Put flour, curry powder, salt and (white) pepper in a strong plastic bag. Add the cubed meat and shake the bag until all pieces are covered with flour.
Heat the butter in a wok or large skillet. When the butter stops foaming, put in the turkey (or chicken pieces) and stir fry them until golden brown all over.
Peel, core and dice the apples, and slice the celery. Add the pieces to the meat in the wok. Chop the shallots and add them to the mix. Slowly fry all for a few minutes. Add the Calvados, the ‘fond’ and 8 tablespoons of water. Cook the mix four minutes and slowly add the cream. Stir the mix and let simmer slowly until the sauce has slightly thickened. Add lime/ lemon juice and salt and pepper to taste.Serve on a preheated platter and garnish with thyme. Goes well with rice or a crispy, buttered baguette.
Makes four servings.