Fruity-spicy curry turkey on a bed of rice

Ingredients for 2 servings:

• 300 g turkey breast fillet(s) or pork schnitzel
• 1 bag of rice
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 2 tbsp soy sauce, dark
• 1 tbsp cornstarch
• 150 ml salt water
• 1 m.-sized banana(s)
• 1 tbsp peanut butter
• 1 tbsp honey (forest)
• 1 small can of peach(s)
• Tabasco and/or chili flakes
• curry powder
• turmeric
• Sea salt
• black pepper
• Milk or cream
• Sunflower oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Cook the rice according to the package instructions. Rinse the turkey breast, pat dry, and cut into bite-sized strips, removing any visible tendons. Place it in a bowl and mix with the soy sauce, crushed garlic clove, a little pepper, and sifted cornstarch, and set aside. Add a few dashes of Tabasco, if desired. On a plate, mash the peeled banana with a fork. Drizzle the honey and peanut butter over the banana and mix well. Cut the onion into small cubes, then half into wide rings. Drain the peaches, reserving the juice. Heat a good splash of oil in a high-sided pan and fry the onions until translucent. Before they brown, add the turkey strips and sear over high heat. Mix the salted water with the curry powder and turmeric, then deglaze the turkey strips. Reduce the heat and add the banana mixture. Continue simmering over medium heat. Stir thoroughly several times, using a wooden spoon to loosen the mixture from the bottom of the pan. After a few minutes, add a generous splash of milk or cream and stir well. The sauce should be smooth. Now add the drained peaches and season with milk or cream, salt, Tabaco, and peach juice until the desired flavor and consistency is achieved. Place a small mound of rice on the plates and make a hole in the center with a spoon. Pour the curry pot over the rice.