Pavo al curry 
Turkey Curry
There are many types of curry for all tastes - mild, spicy, very spicy, and impossibly spicy. Thai curry, korma curry, Japanese curry, tandoori.... The properties of curry depend on the blend and the proportions of the different spices in each one.
During my first year at university, I lived in a house with a Hindu woman who taught me how to make curry in various ways. Madras curry is the one my family likes the most. Its properties make it pair very well with tomato, coconut milk, and yogurt. I made this version yesterday - it's an easy and quick curry with sensational flavor and textures.
Turkey Curry
There are many types of curry for all tastes - mild, spicy, very spicy, and impossibly spicy. Thai curry, korma curry, Japanese curry, tandoori.... The properties of curry depend on the blend and the proportions of the different spices in each one.
During my first year at university, I lived in a house with a Hindu woman who taught me how to make curry in various ways. Madras curry is the one my family likes the most. Its properties make it pair very well with tomato, coconut milk, and yogurt. I made this version yesterday - it's an easy and quick curry with sensational flavor and textures.
Cooking Instructions
- 1
Cut the turkey breast and drizzle the pieces with lime juice. Mix well so the lime touches all the pieces.
- 2
Sauté the sliced onions and garlic, then add the turkey pieces and cook, stirring constantly, until the pieces change color.
- 3
Add the ground spices. If you like it spicier, add a bit more paprika and ginger. Stir very well.
- 4
Add the almonds, raisins, and tomato sauce. Mix well. Finally, add the cardamom pods, bay leaf, a splash of white wine if you like, and the cup of water with the bouillon cube. Mix everything well, cover, and let it simmer over medium heat for about 15 minutes to blend the flavors and cook thoroughly.
- 5
Use this time to wash and chop the cilantro leaves and mix them in a bowl with the plain yogurt and the teaspoon of honey.
- 6
After 15 minutes, uncover the curry and increase the heat to high to reduce the liquid until there's practically no water left. Stir, especially at the end, to prevent sticking. When there's no liquid left, remove from heat.
- 7
Add the yogurt mixture and stir carefully. It's very important to do this off the heat, or the yogurt will curdle. Let it rest (my Hindu housemate used to say you have to let the yogurt "get used to" the curry flavors!) for about ten minutes, off the heat, stirring occasionally.
- 8
Before serving, warm it over very low heat, stirring. Before serving, remove the bay leaf and, if you find them, the cardamom pods. If not, be sure to look for them when plating or warn your guests because biting into one is unpleasant.
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