Summary

Ingredients

• 600 g fresh turkey breast
• 2 mango (s), ripe
• 400 ml poultry stock, (duck stock)
• 200 g cream
• some sugar
• Chilli from the mill (to taste)
• Lemongrass, ground
• 1 teaspoon, leveled curry powder
• Salt and pepper, black
• 250 g basmati
• 1 onion (s)
• olive oil
• Soy sauce, dark

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Instructions

1. Cook the rice grainy as usual. Peel the mangoes and cut into pieces. Grind approx. ¾ of the pulp with the hand blender. The other ¼ will later be caramelized in the pan. Cut the onion into small cubes.
2. Bring the duck stock to the boil and add the mango and onions. Season with chilli, curry, 2 tablespoons of sugar, pepper, salt and lemongrass. Let it boil down a little and then add the cream. Let it boil down again briefly and season again to taste.
3. Put some water and sugar in a saucepan or pan and bring to the boil. When the sugar turns lightly brown, add the mango cubes and caramelize lightly. Then put the mango cubes in the sauce and let it steep for a short time. The fruit should retain some bite.
4. Wash, dry and cut the turkey breast into strips. Fry the turkey breast strips in the pan in a little olive oil. At the end I only add a little soy sauce and do without any further seasoning.
5. Now everything should be ready at the same time.