Fine turkey curry

Ingredients for 6 servings:

• 3 stalk(s) leeks
• 1 jar bamboo shoot(s)
• 1 can/n tangerine(s)
• 6 turkey schnitzels approx. 1 kg
• 3 tbsp oil
• 4 tbsp flour
• 700 ml chicken broth (instant)
• 1 cup whipped cream
• 2 tbsp curry
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Clean and wash the leeks and cut into rings. Drain the bamboo shoots and mandarin oranges. Cut the bamboo into strips. Wash the schnitzel and pat dry, then cut into wide strips. Brown the meat vigorously in hot oil. Season with salt and pepper, and remove from the pan. Briefly fry the leeks and bamboo shoots in the frying fat. Sprinkle with curry and flour and sauté. Gradually add the stock, a little mandarin orange juice, and cream. Bring to a boil. Add the meat and simmer over low heat for about 5 minutes. Finally, add the mandarin oranges and heat through. Rice goes well with this dish.