-3 escalopes of turkey hen
-2 teaspoons of curry
-20 cl of fresh cream
-1 clove of garlic
-1/2 glass of water
To cut the escalopes
of turkey hen in small fragments and return them in the oil.
When the fragments are gold-coloured, to add the curry, the garlic
and the onion cut in small strips. Let slowly warm during 15mn.
At the end of this time, to salt, to pepper, to pour the fresh cream
and to strew of some stalks of parsley.