Indian style curry

Ingredients for 4 servings:

• 750 g turkey breast or chicken breast fillet
• 1 m.-large ginger root
• 1 small can of coconut milk
• 1 small can of tomatoes, chopped
• 1 small can of pineapple, in pieces
• 3 chili peppers, fresh
• 3 large onions
• 1 tsp turmeric
• 1 tsp coriander, ground
• chili powder
• Salt
• 5 tbsp oil (sunflower oil)
• 1 tsp mustard seeds
• 1 liter of water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

thought up by myself

Peel and finely grate the ginger. Heat the oil with the mustard seeds until they begin to pop. Add the grated ginger and turmeric powder and stir quickly. Add the finely chopped chilies and chopped onions. Sizzle gently until the onions are translucent. Cut the turkey into thin strips and add them. Fry until the meat is cooked. Now add the tomatoes and coriander. Top up with water and add the pineapple and its juice. Finally, stir in the coconut milk and simmer for about 5 minutes. Season with salt and chili powder. Serve with rice or potatoes.