Summary

Ingredients

• 300 g turkey breast fillet (s) or pork schnitzel
• 1 sachet rice
• 1 medium onion (s)
• 1 clove garlic
• 2 tablespoon soy sauce, dark
• 1 tablespoon cornstarch
• 150 ml salt water
• 1 banana (s)
• 1 tablespoon peanut butter
• 1 tablespoon honey (forest)
• 1 small can peach (s)
• Tabasco, and / or chilli flakes
• Curry powder
• turmeric
• sea-salt
• Black pepper
• Milk or cream
• Sunflower oil

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Instructions

1. Cook the rice according to the instructions on the packet.
2. Wash the turkey breast, pat dry and cut into bite-sized strips, removing all visible tendons. Put in a bowl and mix with the soy sauce, the pressed garlic clove, a little pepper and the sifted cornstarch and set aside. If desired, add a few squirts of Tabasco.
3. Mash the peeled banana on a plate with a fork. Pour honey and peanut butter over the banana and mix everything well.
4. Cut the onion halfway into small cubes and half into wide rings. Drain the peaches and collect the juice.
5. Heat a good dash of oil in a high pan and fry the onions until translucent. Before they turn brown, add the turkey strips and sear them over full heat.
6. The salt water with curry powder and Mix in turmeric and deglaze the turkey strips with it. Lower the temperature and add the banana mixture. Let simmer over medium heat. Mix well several times and remove from the bottom of the pan with a wooden spoon. After a few minutes, add a good dash of milk or cream and stir well. It should be a creamy sauce.
7. Now add the drained peaches and season with milk or cream, salt, tabsaco and peach juice until the desired taste and consistency is achieved.
8. Pile a small mountain of rice on the plates and make a hole in the middle with the spoon. Spread the curry pot over it.