Pineapple, coconut, and apple curry with rice

Ingredients for 4 servings:

• 400 g turkey breast fillet(s) or chicken breast fillet
• 1 large onion(s)
• 2 spring onions
• 1 jar bamboo shoots or soy sprouts
• 1 large apple, peeled, diced
• 1 gr. can/n pineapple sliced ​​or diced, sugared
• 1 gr. can/n coconut milk (the higher the coconut meat content, the better)
• 1 cup of cream
• 200 ml milk
• 1 cup rice
• 3 tsp, heaped vegetable broth
• 1 tsp salt
• 1 tsp pepper
• 1 ½ tsp curry
• 1 ½ tsp turmeric
• ½ tsp coriander
• 1 pinch of cumin
• 1 pinch of sugar
• 1 ½ tsp flour
• 2 tbsp olive oil
• ½ tsp salt
• 1 tsp pepper
• 1 tsp cumin
• ½ tsp curry

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Mix the marinade. Dice the meat and toss with the marinade. Set aside for 10 minutes. Briefly fry the rice in olive oil in a pot, then add twice the amount of water. Add the vegetable stock and bring to a boil. Cover and turn off the heat. Stir occasionally. I always use a regular-sized cup for 4 servings. Dice the onion. Slice the spring onions into thin rings. Brown the meat, add the onions and spring onions. Briefly fry the sprouts. Dust with flour. Add the cream and pineapple juice and bring to a boil. Add the coconut milk, the diced pineapple pieces, and 3/4 of the apple. Add the milk and season. Let simmer for a few minutes. Be careful with the seasoning. It’s better to use less at first. I usually use the amount specified above, but pineapple and apples are not always equally sweet. Just before serving, add the rest of the apple. Serve with rice.