Turkey steaks with curry cream

Name: Turkey steaks with curry cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 small turkey steaks from the fillet (approx. 125 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 250 g Basmati rice mix; 1 Onion; 2 Bananas; 1 TABLESPOON Lemon juice; 2 TABLESPOONS Coconut flake; 2 TABLESPOONS Curry; 1/4 l Chicken broth (instant); 250 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 100 g frozen peas

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 small turkey steaks from the fillet (approx. 125 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
250 g Basmati rice mix
1 Onion
2 Bananas
1 TABLESPOON Lemon juice
2 TABLESPOONS Coconut flake
2 TABLESPOONS Curry
1/4 l Chicken broth (instant)
250 g Whipped cream
1-2 TABLESPOONS sauce thickener
100 g frozen peas

Directions

1
Wash turkey steaks cold and dab dry. Season with salt and pepper and fry in hot oil while turning for 10-15 minutes. Boil the rice in 1 litre of salted water. Let it swell for 8 minutes at medium heat. Peel and finely chop the onion. Peel bananas.
2
Slice one and puree the other with lemon juice. Shortly before the end of the cooking time, sprinkle the grated coconut on the steaks and fry them. Take the steaks out of the pan and keep them warm. Briefly fry the banana slices in the frying fat and take them out. Then fry the onion cubes until golden brown. Sprinkle with curry. Add stock and cream while stirring. Stir in banana puree and bring to the boil. Stir in sauce thickener, add peas. Season to taste with salt and pepper. Drain rice and let it drain.
3
Sprinkle with curry. Add stock and cream while stirring. Stir in banana puree and bring to the boil. Stir in sauce thickener, add peas. Season to taste with salt and pepper. Drain rice and let it drain. Add banana slices to the sauce just before serving and warm up with it. Arrange turkey steaks with rice and sauce on plates