Exotic summer goulash

Ingredients for 6 servings:

• 500 g turkey breast fillet(s) or chicken breast
• 1 small can of pineapple, or fresh
• 2 large bell peppers, red or yellow
• 2 large onions
• 4 tbsp tomato paste
• 1 jar Ajvar, mild
• 500 g tomatoes, pureed
• some olive oil
• 1 shot of dry white wine
• 1 small can of coconut milk
• ½ liter broth
• ½ tsp cayenne pepper
• 2 tsp curry powder
• 4 tsp sweet paprika powder
• 4 tsp thyme
• 3 tsp oregano
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

with poultry, red pepper, pineapple and coconut milk

Dice the onions, place them in a large pot, and sauté them in a little oil. Add 1 tablespoon of tomato paste and the onions, and simmer for a while. Dice the turkey or chicken breast, add them, and sauté. Dice the pineapple and add it to the pot. Deglaze with a splash of white wine. Add the diced bell peppers, stock, ajvar, passata, coconut milk, 3 tablespoons of tomato paste, and the spices, and simmer over medium heat for about 1 hour, stirring occasionally. Season to taste with salt and pepper. The goulash is delicious as a soup or on its own, but also goes well with pasta (e.g., spirelli or spaetzle), rice, potatoes, gnocchi, or dumplings. Tip: If you like it even more exotic, you can use Madras curry, a little more pineapple and coconut milk, or even some chopped lemongrass. If you like it spicier, you can use spicy ajvar, Thai red curry instead of paprika, or a little sambal oelek. Fresh herbs such as thyme, oregano, parsley, lemon balm, marjoram, and rosemary also go well with goulash.