Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
Ingredients- 500 g turkey breast
- 4 medium onion (s)
- 0.25 liter ¼ poultry stock, warm
- 0.5 can ½ pineapple, diced, drained
- 0.5 can ½ coconut milk
- Curry powder
- Ginger powder
- salt
- pepper
- possibly cornstarch or sauce thickener
- Oil (peanut oil)
Print Recipe
Pin Recipe Instructions
- Process the turkey breast into strips. Peel and quarter the onions and then cut them into strips.
- Meanwhile, bring plenty of oil in a deep pan over medium heat. Fry the onions in it until translucent. Then turn on the stove and sear the meat on the highest heat. Dust with curry powder and pour the warm poultry stock on top. Now put the lid on the pan and let everything stew for about 30 minutes. Then add the coconut milk and pineapple. Season to taste with ginger powder, salt and pepper and, if necessary, thicken with cornstarch or a sauce thickener.
- Rice goes particularly well with this (we use brown rice), but also noodles. A carrot salad completes the whole thing.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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