Fruity turkey curry

Name: Fruity turkey curry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 can(s) (446 ml; extract weight: 260 g) Pineapple in rings; 1 jar(s) (425 ml/; separation weight: 250 g) Apricots; 375 g Leeks; 750 g Turkey breast (in one piece); 2 TABLESPOONS Soybean oil; 1-2 TABLESPOONS Curry; 7-10 Tbsp Salt; 3/8 l Chicken broth; 100 g Bean sprouts; 1/8 l Whipped cream; 3-4 Tbsp sauce thickener; 7-10 Tbsp Cayenne pepper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 can(s) (446 ml; extract weight: 260 g) Pineapple in rings
1 jar(s) (425 ml/; separation weight: 250 g) Apricots
375 g Leeks
750 g Turkey breast (in one piece)
2 TABLESPOONS Soybean oil
1-2 TABLESPOONS Curry
7-10 Tbsp Salt
3/8 l Chicken broth
100 g Bean sprouts
1/8 l Whipped cream
3-4 Tbsp sauce thickener
7-10 Tbsp Cayenne pepper

Directions

1
Drain the pineapple and apricots on a sieve. Collect the pineapple juice. Clean, wash and cut the leek into strips. Quarter the pineapple rings. Wash the meat, dab dry and cut into cubes. Heat the oil in a pan and fry the meat in it, turning it well. Add the pineapple and fry briefly.
2
Dust with curry, season with salt and deglaze with broth and pineapple juice. Add leek and apricots and braise covered for about 10 minutes. In the meantime wash and drain the sprouts. Stir the sprouts and cream into the goulash, bring to the boil and stir in the sauce thickener. Bring to the boil again briefly and season to taste with salt, curry and cayenne pepper. Rice tastes good with it