Turkey Breast with Orange Reduction Recipe

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Turkey Breast with Orange Reduction
How to make Turkey Breast with Orange Reduction
  • Chef: Chef Saby
    Olive Bar and Kitchen,
    New Delhi
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Difficult

Well cooked turkey supremes, served with sautéed spinach, doused with a tomato-orange sauce.

Ingredients of Turkey Breast with Orange Reduction

  • 4 Turkey Supremes or Chicken Breasts
  • 3 tsp Garlic Paste
  • 2 Tbsp Chilli Paste
  • 3 Tbsp Hung Yogurt
  • 2 tsp Fresh Coriander
  • To taste Salt and Pepper
  • 1/4 Cup Spinach, blanched
  • 2 Tbsp Olive Oil
  • 2 Tbsp Garlic, chopped
  • To garnish Vermicelli , fried
  • For the Sauce:
  • 3 Tbsp Tomato Puree
  • 3 Tbsp Orange Juice
  • 2 Tbsp Garlic, chopped
  • 1 tsp Chilli Flakes
  • 2 Tbsp Olive Oil
  • 1 tsp Kalonji , roasted
  • 1 tsp Cumin Powder
  • To taste Salt

How to Make Turkey Breast with Orange Reduction

  • 1.Marinate turkey with garlic paste, chilli paste, yogurt, fresh coriander, salt and pepper for 4 hours.
  • 2.Now heat oil in a pan and cook turkey supreme till done. Keep aside.
  • 3.In a separate pan, saute the blanched spinach with chopped garlic. Keep aside.
  • Prepare the sauce:
  • 1.Take a pan and saute garlic in olive oil.
  • 2.Sprinkle chilli flakes and mix well.
  • 3.Add tomato puree and cook for few minutes.
  • 4.Now add orange juice, cook for 2 more minutes and keep aside.
  • To serve:
  • 1.Place sauteed spinach on the plate and place turkey supremes over it.
  • 2.Pour some hot sauce and garnish with some crispy fried vermicelli.
Key Ingredients: Turkey Supremes or Chicken Breasts, Garlic Paste, Hung Yogurt, Fresh Coriander, Salt and Pepper , Spinach, Olive Oil, Garlic, Vermicelli , Tomato Puree, Orange Juice, Garlic, Chilli Flakes, Olive Oil, Kalonji , Cumin Powder, Salt