John Myers
Turkey Curry with Pineapple
The perfect turkey curry with pineapple recipe with a picture and simple step-by-step instructions.
- 750 g Turkey breast
- 1 piece Pineapple
- 2 piece Baby banana
- 1 piece Onion
- 4 piece Shallots
- 2 piece Garlic cloves
- 2 cm Fresh ginger
- 2 tbsp Curry
- 500 ml Riesling
- 2 tbsp Sunflower oil
- 1 tsp Colorful pepper
- Seasoned Salt
- My butcher kindly cut my turkey breast for me.
- Peel and finely chop the onion, garlic, shallots and ginger.
- Mash the bananas with a fork.
- Peel the pineapple, wash the knife, then quarter, remove the stalk and cut into pleasant pieces.
- Fry the meat in 1 tablespoon of oil, remove and set aside.
- Mix the mountain of onions, garlic, shallots and ginger with the curry powder (I used Madras and a little milder curry in the mix 1: 3) and fry in another tablespoon of oil over medium heat until it smells delicious.
- Add the pineapple pieces, fry briefly, deglaze with the white wine and stir in the banana puree.
- Let simmer with the lid closed.
- The turkey is then allowed to go back into the pan and everything is seasoned with a pestle of colored pepper.
- When the meat is cooked through, season with herb salt.
- Goes very well with rice.
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