Turkey breast on curry leek

Ingredients for 4 servings:

• 4 turkey breast fillets or chicken breast fillets
• 1 lemon(s), juice
• 750 g leek
• 30 g butter
• 2 tbsp curry powder, or more, depending on your taste)
• 20 g flour
• 100 ml vegetable stock
• 100 g whipped cream
• 200 ml coconut milk
• 2 tbsp oil (sunflower)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Rub turkey or chicken breast fillets with a mixture of lemon juice, salt, and pepper. Marinate for about 15 minutes. Cut the leek into strips and sauté in butter for about 10 minutes, seasoning with salt and pepper. Then dust everything with the curry and flour and sauté briefly. Then deglaze with the stock, cream, and coconut milk and bring to a boil. Season with salt, pepper, and curry powder to taste. Fry the meat fillets in the oil for about 15-20 minutes and arrange everything on plates. Serve with any kind of rice or croquettes. Tip: Instead of curry powder, you can also use curry paste from a Chinese or Thai store; for an even spicier version, you can also add a chili pepper.