Summary

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

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Instructions

1. Drain the pineapple, reserving the juice.
2. Peel and dice the onions.
3. Cut the turkey breast into strips.
4. Heat the oil in a large pan over medium-high heat. Add the turkey strips and fry until cooked through (internal temperature 74°C / 165°F), about 8-10 minutes.
5. Add the onions and cook over medium heat until translucent.
6. Sprinkle the curry over and stir to combine. Add the reserved pineapple juice and chicken broth, then simmer over medium heat for 5 minutes.
7. While the curry simmers, cook the rice according to package directions.
8. Peel and slice the bananas.
9. Cut the pineapple rings into pieces.
10. Add the pineapple pieces and crème fraîche to the curry pan. Heat through over medium heat for 2-3 minutes, stirring.
11. Season to taste with salt, pepper, and a pinch of sugar.
12. Sprinkle the sauce thickener over and stir. Bring to a boil over medium heat and cook for 1-2 minutes until the sauce thickens.
13. Add the banana slices and stir gently to combine.
14. Serve over the cooked rice.