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Turkey banana curry

Category:	Lunch
Difficulty/Costs:	medium / moderate
Number of people:	12
Ingredients:	1.5 kg turkey breast fillet 600 g long grain rice 90 g butter 3 canned pineapple in slices, alternatively go 3 fresh pineapple 6 bananas 150g grated coconut 6 onions 375 ml pineapple juice 6 EL Monoamine 9 tablespoons oil 450 g creme fraiche 375 ml instant chicken broth 5-6 tbsp. curry Salt, sugar, pepper

Preparation:

First, take the pineapple slices from the tin and drain, but keep the juice.

Then peel the onions and cut into small cubes. Wash, the turkey breast, dab dry and cut into strips.

Heat some oil and fry the meat; then fry the onions and cook until soft.

Then sprinkle the onions over the meat and season with curry powder, then stir well. Then add the broth along with the pineapple juice and cook at low temperature for 5 minutes.

Meanwhile, cook the rice and peel the banana. Cut it all into small pieces. In a saucepan heat the pineapple pieces and the creme fraiche and season with salt, pepper and 3 pinches of sugar.

Add the sauce binder to the boiling liquid and boil until the sauce thickens. Then add the bananas and stir gently.

Heat some butter and add the grated coconut and roast until golden brown and pour it over the rice.