Turkey Cream Curry

Cook long grain rice in boiling salted water according to package instructions. 2.

In the meantime, rinse meat, pat dry and cut into thin, short strips. Peel onion, dice finely. Drain pineapple, reserving juice. Cut pineapple into small pieces.

Heat clarified butter in a frying pan. Brown meat on all sides, season with salt, remove from frying pan. Add pineapple, roast until lightly browned, remove. Sauté onion and curry in the pan drippings. Extinguish with clear soup and 50 ml pineapple juice. Fold in crème fraîche, let bubble up once. Fold in meat, pineapple and sprouts. Season strongly with salt and freshly ground pepper and steep for 2-3 minutes. Serve turkey curry with the long grain rice on plates.

Long-grain rice: a mere formality Fill cooked long-grain rice into a greased timbale or small cup, press well until smooth, turn out onto the plate. Or use an ice cream scoop to form balls.

Also good: Instead of pineapple, use canned peaches or apricots.

Tip: Instead of clarified butter, you can also use butter in most cases.

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