Turkey steaks in banana-curry cream

Name: Turkey steaks in banana-curry cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp salt, white pepper; 4 Turkey escalope (approx. 150 g each); 1 medium onion; 250 g Rice (e.g. basmati); 2 TABLESPOONS Oil; 2 medium-sized bananas; 1 TABLESPOON Lemon juice; 2 tablespoons (approx. 30 g) Coconut flake; 2 TABLESPOONS Curry; 200 g Whipped cream; 2 TEASPOONS Chicken broth (instant); 1-2 TABLESPOONS sauce thickener; 100 g frozen peas

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp salt, white pepper
4 Turkey escalope (approx. 150 g each)
1 medium onion
250 g Rice (e.g. basmati)
2 TABLESPOONS Oil
2 medium-sized bananas
1 TABLESPOON Lemon juice
2 tablespoons (approx. 30 g) Coconut flake
2 TABLESPOONS Curry
200 g Whipped cream
2 TEASPOONS Chicken broth (instant)
1-2 TABLESPOONS sauce thickener
100 g frozen peas

Directions

1
Boil up about 1 l salted water. Wash the cutlets, dab dry and cut in half. Peel and chop onion. Sprinkle rice into boiling water and simmer for 15-18 minutes
2
Heat the oil in a large frying pan. Fry the steaks for 4-5 minutes on each side. Peel the bananas. Cut 1 into slices. Mash 1 with a fork, add lemon juice
3
Salt and pepper the steaks. Sprinkle with coconut, fry briefly more. Keep warm. Fry the banana slices in the frying fat, take them out. Sauté onion. Sprinkle with curry.
4
Stir in 1/4 l water, cream and stock. Stir in banana puree. Thicken sauce and season. Heat peas and banana slices in it. Drain the rice and arrange everything