Summary

Ingredients

• 500 g turkey breast fillet (s), or chicken breast
• 1 small Tin / n pineapple, or fresh
• 2 large bell peppers, red or yellow
• 2 large onions
• 4 tablespoon tomato paste
• 1 glass ajvar, mild
• 500 g tomato (s), sieved
• some olive oil
• 1 dash white wine, dry
• 1 small can coconut milk
• 0.5 liter ½ broth
• 0.5 teaspoon ½ cayenne pepper
• 2 teaspoons curry powder
• 4 teaspoons paprika powder, noble sweet
• 4 teaspoons thyme
• 3 teaspoons oregano
• salt and pepper

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Instructions

1. Cut the onions into small cubes, place in a large saucepan and sauté in a little oil. Add 1 tablespoon of tomato paste and onions and let simmer a little. Cut turkey or chicken breast fillet into small cubes, add and fry. Cut the pineapple into small cubes and add to the saucepan. Deglaze with a dash of white wine.
2. Add the paprika cut into small cubes, the broth, the ajvar, the tomatoes, the coconut milk and 3 tablespoons of tomato paste and the spices and let everything simmer for about 1 hour over a medium heat, stirring occasionally. Finally, season with salt and pepper to taste.
3. The goulash tastes good as a soup or a separate meal, but also very good with noodles (e.g. Spirelli or Spätzle), rice, potatoes, gnocchi or dumplings.
4. Tip:
5. If you like it even more exotic, you can take Madras Curry, a little more pineapple and coconut milk or some chopped lemongrass.
6. If you like it spicier / hotter, you can use spicy ajvar, Thai red curry instead of paprika or a little sambal oelek.
7. Fresh herbs such as thyme, oregano, parsley, lemon balm, marjoram and rosemary also go very well in the goulash.