Turkey curry with fresh fruits

Ingredients for 4 servings:

• 400 g turkey breast fillet(s) or chicken breast fillet
• 2 tbsp oil
• 3 banana(s), ripe
• 1 piece(s) ginger root, approx. thumb size
• 50 g grapes
• 1 can peach(s), halves
• 1 cup of cream
• 4 tbsp tomato paste
• 200 ml vegetable stock
• 200 ml juice from the peaches
• 3 tsp paprika powder
• 6 tsp turmeric
• 1 tsp salt
• 1 tsp pepper
• ½ tsp cayenne pepper
• 1 tsp. clove powder
• ½ tsp cinnamon powder
• 2 tsp poppy seeds
• ½ tsp caraway powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the meat, pat it dry thoroughly, and cut into small cubes or strips. Cut the fruit into equal-sized cubes. Heat a pan over high heat and sear the meat in oil until crispy and golden. When the meat is browned to your liking, remove it from the pan. Heat all the spices in the remaining oil in the pan, then add the tomato paste. After about a minute, add the fruit to the pan and mix with the spices/tomato paste. Then deglaze with the stock and juice. Stir until the tomato paste dissolves into the liquid. Add the meat back in and simmer with the lid on over medium heat for about 20 minutes. The dish is ready when the sweetness of the bananas is clearly noticeable and they are almost cooked through. Finally, add the cream (you can use less if you’re watching your weight). Serve with basmati rice.