Turkey curry goulash with rice

Name: Turkey curry goulash with rice
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Turkey Breast; 2 Carrots; 1 collar Spring onions; 1/2 (approx. 500 g) small pineapple; 2 TABLESPOONS Oil; 1 TABLESPOON Flour; 1-2 TABLESPOONS Curry Powder; 3/4 l Chicken bouillon (instant); 200 g Long grain rice; 200 g Whipped cream; 7-10 Tbsp Sweet peppers

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Turkey Breast
2 Carrots
1 collar Spring onions
1/2 (approx. 500 g) small pineapple
2 TABLESPOONS Oil
1 TABLESPOON Flour
1-2 TABLESPOONS Curry Powder
3/4 l Chicken bouillon (instant)
200 g Long grain rice
200 g Whipped cream
7-10 Tbsp Sweet peppers

Directions

1
Wash the turkey, dab dry and cut into pieces. Peel, wash and dice the carrots. Clean, wash and chop spring onions. Peel pineapple, cut out woody stalk.
2
Cut the pineapple into pieces. Heat oil in a pot. Brown the meat well all around. Add the carrots, spring onions and pineapple, also fry. Dust with flour and curry and deglaze with chicken stock.
3
Bring to the boil and simmer for about 15 minutes. Prepare rice in boiling salted water according to package instructions. Stir the cream into the goulash. Season to taste again. Serve the goulash with the rice. Sprinkle rice with paprika.