Turkey breast strips in sweet and spicy mango cream sauce with rice

Ingredients for 4 servings:

• 600 g turkey breast, fresh
• 2 mangoes, ripe
• 400 ml chicken stock (duck stock)
• 200 g cream
• some sugar
• Chili from the mill (to taste)
• Lemongrass, ground
• 1 tsp, leveled curry powder
• Salt and pepper, black
• 250g basmati
• 1 onion(s)
• olive oil
• Soy sauce, dark

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the rice until tender, as usual. Peel the mangoes and cut into pieces. Puree about ¾ of the flesh. The other ¼ will be caramelized later in the pan. Dice the onion. Bring the duck stock to a boil and add the mango puree and onions. Season with chili, curry, 2 tablespoons of sugar, pepper, salt, and lemongrass. Reduce slightly, then add the cream. Reduce briefly and season again to taste. Put some water and sugar in a pot or pan and bring to a boil. When the sugar turns light brown, add the mango cubes and caramelize slightly. Then add the mango cubes to the sauce and let them simmer for a short while. The fruit should retain some bite. Wash the turkey breast, dry it, and cut it into strips. Fry the turkey breast strips in a little olive oil in the pan. I only add a little soy sauce at the end and omit any further seasoning. Now everything should be finished at the same time.