Indian turkey curry with yogurt

Ingredients for 4 servings:

• 500 g turkey breast fillet(s)
• 2 m.-sized onion(s)
• 2 tbsp oil
• salt and pepper
• 1 tsp curry powder
• 400 g celeriac
• 2 medium-sized apples, approx. 240 g
• 2 medium-sized bananas, approx. 120 g
• Ginger powder
• 150 g natural yogurt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Rinse the turkey breast fillet with cold water and pat dry, then cut into large pieces. Peel and dice the onions. Heat oil in a pan and brown the meat well. Season generously with salt, pepper, and curry powder. Add the diced onions and fry briefly. Remove the fillet pieces and keep warm. Clean, peel, and wash the celery, drain well, cut into small cubes, and briefly sauté in the remaining frying fat. Cook for about 10 minutes. Peel, quarter, and core the apples. Peel the bananas. Cut the apples and bananas into small cubes (the same size as the celery) and add them to the pan with the celery. Sauté for about 5 minutes, stirring frequently. Return the meat to the pan and season generously with curry powder, pepper, and ginger. Finally, stir in the yogurt. Do not boil further, as it will curdle.