The history of turkey curry with black rice it harks back to Asian culinary traditions, but it is a dish that has crossed cultural boundaries to become a popular choice in Western cuisine too. The turkeyselected for its lean and versatile meat, goes harmoniously with the curry, a mixture of spices typical of oriental cuisine. Its history is rich and varied, with roots stretching from India to Southeast Asia. Turmeric, coriander, cumin and pepper are the elements that generally make up the mix of flavors present in curry, blending perfectly with the delicacy of the meat. The Venus rice, with its characteristic black color and hazelnut scent, has a nourishing flavor and a slightly sticky consistency, offering a truly particular contrast of flavours. The preparation for this second dish requires a series of precise steps. First, the turkey meat is cut into cubes and marinated with a mixture of curry and oil. Next, they are cooked in a pan until evenly browned, thus developing rich, deep aromas.
Instead, to prepare the Curry sauce you will need to add tomatoes, onions, garlic and ginger, as well as the spice mixture. It is cooked slowly to ensure the complete infusion of the ingredients and the creation of a rich and enveloping flavour. Once the desired consistency is achieved, the previously cooked turkey cubes are added to the sauce and left to simmer, allowing the meat to absorb all the aromas. Finally, the Venere rice, prepared separately, is cooked until it reaches the right consistency, ready to be paired with the turkey curry. This second course is a delicacy oriental cuisine to be enjoyed on special occasions or during more elaborate dinners. Travel with us among the flavors of Asia and, following our recipe, prepare this turkey curry with black rice. You will not regret it!
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