Turkey tikka masala
300-400 g turkey fillet (the classical version is with chicken)
2 green peppers
Salt and pepper
200 ml hot water or broth
2 tablespoons sunflower or olive oil
2-3 sprigs of parsley
For the tikka masala sauce:
2-3 cloves of garlic
1 cube of fresh ginger
2 pinches of Espelette pepper (or finely ground chilli)
½ teaspoon of cumin, coriander, nutmeg and garam masala
2 cardamom pods
1 teaspoon sweet paprika
Begin by making the tikka sauce. To this end, press the garlic and ginger and put in a bowl. Add all the spices and as much olive oil as necessary to obtain a thick sauce.
Peel and finely chop the tomatoes and onion, deseed the peppers and cut into slices.
Chop the turkey fillets into bites. Sauté them in a little olive oil. Put the onion and peppers and cook for 3-4 minutes. Then stir in the tikka sauce and, a few seconds later, the tomatoes. Pour over the hot water and reduce heat to low. Simmer until the meat is tender and the sauce thick. Allow about 15-20 minutes.
Serve the turkey tikka masala hot, sprinkled with parsley.