Banana – Turkey – Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 1 can pineapple
- 2 onions)
- 500 g turkey breast fillet (s)
- 3 tablespoon oil
- 2 tablespoon curry
- 125 ml pineapple juice (can)
- 125 ml chicken broth
- salt
- 2 banana (s)
- pepper
- sugar
- 2 tablespoon sauce thickener, light
- 200 g rice (lon rain rice)
- 150 g crème fraîche
Print Recipe
Pin Recipe Instructions
- Drain the pineapple slices while collecting the juice. Peel and dice the onions. Cut the turkey breast into strips and fry in hot fat. Add the onions and let them become translucent. Sprinkle the curry over the top, add the pineapple juice and the stock and cook for 5 minutes over a mild heat. Meanwhile cook rice. Peel and slice the bananas. Cut the pineapple rings into slices. Put the pineapple and creme fraiche in the pan and let it get hot. Season to taste with salt, pepper and a pinch of sugar. Scatter sauce binding agent and bring to the boil. Finally add the banana slices and serve with the rice.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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