Chicken curry with bananas

Ingredients for 2 servings:

• 2 small onions
• 200 g turkey schnitzel
• 1 can pineapple
• 3 tbsp oil
• 2 tbsp curry
• 125 ml pineapple juice
• 125 ml water
• 1 tsp vegetable broth
• 1 cup crème fraîche
• salt and pepper
• 1 pinch(s) of sugar
• 2 tbsp sauce thickener, light
• 1 banana(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Peel and finely dice the onions, and cut the turkey into strips. Drain the pineapple, reserving the juice. Heat the oil in a pan and brown the meat briefly. Remove the meat from the pan and sauté the diced onions until translucent. Sprinkle in the curry and mix well. Add the pineapple juice and water, return the meat to the pan, and simmer for 5 minutes over low heat until cooked through. Add the crème fraîche and the pineapple pieces, season with salt, pepper, and sugar. Thicken with a sauce thickener. Peel and slice a banana, and add it to the curry at the end.