Turkey strips with fresh pineapple in curry-vanilla-coriander sauce

Ingredients for 4 servings:

• 1 kg turkey, diced
• 2 onions, finely chopped
• 1 pineapple, fresh
• 200 ml cream
• 100 ml white wine
• 500 ml water
• 2 tsp honey
• ½ vanilla pod(s), the pulp
• 2 tbsp oil
• 3 tsp curry
• 2 tsp, sautéed coriander, frozen
• 2 cloves garlic
• 3 slices of ginger
• salt and pepper
• starch flour

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel the pineapple and cut out the core. Then cut the pineapple into small pieces. Fry the pineapple in a pan until golden brown. Remove from the pan and set aside. Add the diced turkey and onions to the pan and fry briefly. Season with salt and pepper. Pour in the water, add the ginger, and bring to a boil. Add the pineapple and simmer on low heat for 30 minutes. Halve the vanilla pod and scrape out the seeds. Add the vanilla seeds to the pan with 2 tablespoons of curry powder, the honey, and the wine. Mix well and season to taste. Remove the ginger slices. Thicken with cornstarch. Add the cream; do not allow the sauce to boil, otherwise the cream will curdle. Finally, add the coriander. Serve with rice.