Recipe for: Turkey in curry sauce with pineapple and spelt - photo 1
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Recipe for: Turkey in curry sauce with pineapple and spelt

Pikantne Main dishes Fusion cuisine 45 min Medium 23 wyświetleń ~70.90 PLN * - (0)
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Description

A modern Polish version of an Asian-fusion dish: juicy turkey breast in a creamy curry sauce with pieces of fresh pineapple, served on barley (pęczak) instead of traditional rice. The dish combines the sweetness of pineapple and honey with the spicy, earthy aroma of turmeric and curry, while the barley adds a pleasant chewy texture and Polish character. It’s perfect for a family lunch or dinner with friends; it can be served with spring green asparagus or fresh cilantro. Visually: a golden sauce, contrasting red bell pepper and yellow pineapple on dark brown barley.

Ingredients Used

Ingredients (19)

Servings:
4
  • Turkey breast 800 g
  • Pineapple 300 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Red bell pepper 1.1 szt. (~200 g)
  • Coconut milk 400 ml
  • Chicken broth 400 ml
  • Barley groats 300 g
  • Rapeseed oil 30 g
  • Wheat flour 15 g
  • Curry powder 6 g
  • Lime 1.4 szt. (~70 g)
  • Honey 20 ml
  • 🌿 Przyprawy
  • Ginger 20 g
  • Turmeric 6 g
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Coriander 30 g
  • Green asparagus 200 g
💰 Szacowany koszt dania: ~70.90 PLN (17.72 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients before you start cooking (mise en place). Wash and dry the turkey breast with a paper towel, cut it into strips about 2-3 cm wide and 4-5 cm long. Peel the onion and cut it into thin feathers (about 5 mm). Peel the garlic and finely chop it. Peel the ginger thinly with a spoon and grate it on a fine grater. Remove the seeds from the pepper and dice it into 1.5 cm cubes. Peel the pineapple, cut off the tough core, and dice it into 2 cm cubes. Squeeze the juice from the lime and finely grate the zest of one lime.

Ingredients: Turkey breast, Onion, Garlic, Ginger, Red bell pepper, Pineapple, Lime
Use a sharp kitchen knife and a cutting board with a non-slip mat. When cutting meat, keep your fingers curled to protect the tips. When grating ginger, hold it by the short side to achieve fine strands.

Buckwheat

2

Prepare the pearl barley: rinse 300 g of pearl barley in a sieve under cold water. In a pot with a capacity of 2-3 liters, bring 600 ml of salted water to a boil (the ratio is about 1:2 water to barley). Add the barley to the boiling water, bring it back to a boil, reduce the heat to low to medium, and cook covered partially for 25-30 minutes, until the grains swell and are soft but still have a slight bite. If the water is absorbed too quickly, add hot water as needed.

Ingredients: Barley groats, Salt
Use a medium pot with a lid. The groats are ready when they taste slightly nutty and there are no hard grains. After cooking, let it sit covered for 5 minutes to swell.

Frying (part 1)

3

Heat a large skillet (preferably 26-28 cm) over medium-high heat. Pour in 15 g (1 tablespoon) of rapeseed oil and wait about 30 seconds until the oil starts to shimmer slightly. Add the sliced turkey breast strips in a single layer — if the skillet is too small, cook in batches. Sear for 2-3 minutes on one side without moving, until the surface is lightly browned and a caramelized crust forms. Flip and cook for another 1.5-2 minutes. The meat does not need to be fully cooked, as it will finish cooking in the sauce.

Ingredients: Turkey breast, Rapeseed oil
Use a heavy-bottomed pan or cast iron. Do not overcrowd the pan — otherwise, the meat will steam instead of browning. Cooking over too low heat will result in a gray surface without caramelization.

Frying (part 2)

4

Move the sautéed strips of turkey to the side of the pan, add the remaining tablespoon of oil (15 g) and toss in the onion. Sauté for 3-4 minutes until the onion becomes translucent and slightly golden. Add the garlic and ginger, sauté for 30-40 seconds until fragrant — be careful not to burn the garlic (burning gives a bitter taste).

Ingredients: Onion, Garlic, Ginger, Rapeseed oil
Use a wooden spatula for stirring. The translucent onion should be soft but not brown.

Sauce

5

Add red bell pepper to the pan and sauté for 2 minutes. Sprinkle in turmeric (6 g) and curry powder (6 g), stirring for 30 seconds to 'open' the spices and release their aroma. Pour in 200 ml of coconut milk and 200 ml of chicken broth, mixing with a wooden spoon, scraping the browned bits from the bottom of the pan (deglazing). Bring to a gentle boil.

Ingredients: Red bell pepper, Turmeric, Curry powder, Coconut milk, Chicken broth
The spices should have an intense aroma after 30-60 seconds of frying. Deglazing will add depth of flavor to the sauce — do not skip this step.

Sauce - thickening and flavor

6

Mix the wheat flour (15 g) with 2-3 tablespoons of cold water in a small bowl, creating a smooth paste without lumps. Pour the paste into the sauce in a thin stream, stirring vigorously to avoid lumps. Add honey (20 g) and juice from the lime (from the whole lime). Cook the sauce over low heat for 3-5 minutes, until it thickens to a creamy consistency and lightly coats the back of a spoon. Taste and season with salt (about 4 g) and pepper (2 g).

Ingredients: Wheat flour, Honey, Lime, Salt, Black pepper
If the sauce is too thin, cook for an additional 1-2 minutes; if too thick, add a bit of hot broth. The sauce should lightly flow off the spoon, forming a smooth ribbon.

Finishing

7

Add the chopped pieces of pineapple (300 g) and the sautéed strips of turkey to the sauce. Gently mix to coat the meat and pineapple with the sauce. Cook together for 3-4 minutes over low heat, until the meat is fully cooked (the center of the meat should be white, with no pink traces) and the pineapple is heated through but not mushy. Taste again and season with lime juice or salt if needed.

Ingredients: Pineapple, Turkey breast, Coconut milk
Use a kitchen thermometer if you have one — the meat is ready when the internal temperature reaches 74°C. If you don't have one, cut a piece and check for no pink in the center.

Asparagus (optional)

8

If you are using asparagus, snap off the tough ends and cut into 4-5 cm pieces. In a separate small pan, heat 10 g of oil, add the asparagus, and sauté for 3-4 minutes over medium heat until they are bright and tender-crisp. Finally, season lightly with salt.

Ingredients: green asparagus, Rapeseed oil, Salt
Asparagus should be bright green and firm; do not cook for too long, they will lose their color and crunch.

Assembly and serving

9

On a plate, sprinkle a portion of barley (about 75 g of dry barley per person after cooking), then place a portion of turkey in pineapple sauce on top. Sprinkle with fresh coriander (30 g) if using, and add a few strips of green asparagus as decoration. Serve immediately while the sauce is hot — the dish tastes best fresh.

Ingredients: Barley groats, Coriander, green asparagus
Use a wide plate to nicely spread the bulgur and showcase the colors of the sauce. Additionally, you can add freshly grated lime zest for aroma.

Cleaning and small tasks

10

Remove the pan from the heat, wipe the cutting board and knife, sort the leftovers. Store the remaining sauce in a closed container in the fridge for up to 48 hours. If you want to reheat it, do so slowly over low heat, adding a little broth or coconut milk to regain the consistency.

Ingredients: Chicken broth, Coconut milk
Do not leave the sauce in the bowl on the countertop — quick cooling and placing it in the fridge will prevent the growth of bacteria.

Fun Fact

💡

Pearl barley has been popular in Polish cuisine for centuries as a nutritious grain; substituting rice with pearl barley is a nod to tradition with a modern twist.

Best for

obiad rodzinny kolacja z przyjaciółmi wiosenne przyjęcie

Tips

🍽️ Serving

Serve with lime on the side so everyone can adjust the acidity to their taste. For a spicy version, add fresh, thinly sliced chili pepper. You can also serve with natural yogurt instead of cilantro if someone doesn't like fresh cilantro.

🥡 Storage

Store in the refrigerator for up to 48 hours in an airtight container. To reheat, warm over low heat, stirring, and if necessary, add 1-2 tablespoons of broth or coconut milk. Do not freeze the pineapple in the sauce, as it loses its texture after thawing; if you plan to freeze, separate the sauce from the pineapple and add fresh pineapple when reheating.

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