Summary

Ingredients

• 600 g turkey breast
• 2 tablespoons oil
• 250 g celery
• 250 g carrot (s)
• 3 teaspoons curry
• 50 g raisins
• 1 teaspoon mustard, sweeter
• 400 ml chicken broth
• salt and pepper
• 2 tablespoon sauce thickener
• 200 g yourt, low-fat
• Lemon balm

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Instructions

1. Wash the turkey breast, pat dry and cut into cubes, like with goulash. Wash and clean celery and carrots and cut into pieces or slices. Heat the oil in the pan. Fry the turkey breast cubes vigorously in the hot fat. Add the vegetables and stir-fry for a few minutes. Add curry, raisins (you can also leave out) and chicken stock. Cover and let simmer for 15 minutes.
2. Tie with a sauce thickener. Mix the yoghurt with a little sauce and add to the strips. Do not let it boil anymore (otherwise the yoghurt will flocculate). Decorate with lemon balm leaves.
3. I like rice best with it.