Turkey curry with basmati rice

Ingredients for 4 servings:

• 2 bags of basmati rice
• 400 g turkey breast fillet(s)
• 500 ml chicken broth
• 150 ml Cremefine
• 2 tbsp curry paste, yellow, mild
• 2 tbsp flour
• 2 tbsp tomato paste
• 2 tbsp butter
• 2 small onions
• some pepper
• some salt
• 1 small can of pineapple
• possibly coconut milk

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

low in calories and delicious!

Wash the turkey breast fillet, pat dry, and cut into thin strips. Peel and dice the onions. Brown the turkey breast strips in the melted fat. Add the onions and sauté. Season with salt and pepper. Add the flour, curry paste, and tomato paste and sauté briefly. Deglaze with the chicken stock and simmer for 10 minutes at low heat. Meanwhile, cook the rice. Once the cooking time is up, add the Cremefine and pineapple chunks, some of the juice, and possibly a little coconut milk, to the curry sauce and heat through. Place the rice in small cups and turn out onto a plate. Serve the turkey curry sauce around the rice.