Summary

Ingredients

• 2 m turkey escalope or chicken breasts
• oil
• 1 large onion (s)
• 1 clove garlic
• 1 piece (s) ginger
• 1 large red pepper (s)
• 1 small Can / s pineapple
• 1 small Can (s) mushrooms
• 1 small can fig (s)
• 3 tablespoon desiccated coconut
• 1 can coconut milk
• some Madras curry powder, hot
• Salt and pepper from the mill
• some vegetable broth
• Chilli pepper (s), fresh, small red ones
• some soy sauce
• possibly white wine

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Instructions

1. Cut the turkey or chicken into bite-sized pieces (then marinate with a little oil, curry powder, salt and pepper). Cut the onion and bell pepper, press or chop the garlic and ginger.
2. Heat 2 tablespoons of oil in a pan. Pour some madras curry into the hot oil and fry briefly in it. Add the onion, stir and fry until translucent. Add the garlic, stir and fry briefly. Add the ginger and meat. Mix and sauté everything until it turns light brown.
3. Now add the desiccated coconut, stir and brown everything (attention: coconut burns quickly). Add the mushrooms, stir and fry briefly. Add the peppers, stir and fry briefly. If everything turns brown too quickly, deglaze with some pineapple juice and / or mushroom water from the can.
4. Add the pineapple (if it has not already been extinguished, now deglaze with a little pineapple juice). Finally add the figs and deglaze everything with the coconut milk. (Possibly also add a shot of the fig juice.) Now season with salt, pepper, vegetable stock and soy sauce.
5. The dish can also be prepared very well with fresh ingredients instead of canned fruits or mushrooms. I`ve already cooked both variants (and always get a lot of praise).
6. The pineapple should be ripe and fresh figs bought here are unfortunately always not ripe enough. So better take canned figs.
7. A shot of white wine also goes very well with this dish and of course a glass with the meal! Basmati rice and a fresh salad go very well as side dishes.