Summary

Ingredients

• 2 bags basmati rice
• 400 g turkey breast fillet (s)
• 500 ml chicken broth
• 150 ml cremefine
• 2 tablespoon curry paste, yellow, mild
• 2 tablespoon flour
• 2 tablespoon tomato paste
• 2 tablespoon butter
• 2 small onions
• some pepper
• a bit salt
• 1 small Can / s pineapple
• possibly coconut milk

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Instructions

1. Wash the turkey breast fillet, pat dry and cut into fine strips. Peel and dice the onions.
2. Fry the turkey breast strips in the melted fat. Add the onions and sauté. Pepper and salt. Add the flour, curry paste and tomato paste and sweat briefly. Deglaze with the chicken stock and cook for 10 minutes at a low temperature.
3. Meanwhile cook the rice as well. After the cooking time has elapsed, add cremefine and pineapple pieces and some of the juice and possibly some coconut milk to the curry sauce and heat. Put rice in small cups and turn out onto a plate. Place the turkey curry sauce all around.