Summary

Ingredients

• 1 kg turkey, diced
• 2 onion (s), finely chopped
• 1 pineapple, fresh
• 200 ml cream
• 100 ml white wine
• 500 ml water
• 2 teaspoons honey
• 0.5 ½ vanilla pod (s), the pulp it
• 2 tablespoons oil
• 3 teaspoons curry
• 2 teaspoons, leveled coriander, frozen
• 2 cloves garlic
• 3 slices ginger
• salt and pepper
• Cornstarch

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Instructions

1. Peel the pineapple and cut out the stalk. Then cut the pineapple into small pieces.
2. Fry the pineapple in the pan until golden brown. Take out of the pan and set aside. Now put the diced turkey meat and the onions in the pan and fry them briefly. Season with salt and pepper. Pour the water over, add the ginger and bring to the boil. Add the pineapple and simmer on low heat for 30 minutes. Halve the vanilla pod and scrape out. Put the vanilla pulp with 2 tablespoons of curry powder, honey and wine in the pan. Mix well and season to taste.
3. Now take the ginger slices out again. Thicken with cornstarch. Add the cream, the sauce must not boil anymore, otherwise the liquid cream will curdle. Finally add the coriander.
4. Rice goes well with this.