Turkey Breast on Curry Sauce

For the turkey breast on curry sauce, rinse the meat in cold water and pat dry. Cut the celery into small cubes. Lard the turkey breast with rosemary needles and celery cubes and rub with saslz and pepper.

Heat oil in a frying pan and brown the larded turkey breast on all sides. Place the roasting tin in the preheated oven and cook the turkey at 180 °C for approx. 35 minutes. Then wrap in aluminum foil and let rest for another 5 minutes.

For the curry sauce, peel the apple, remove the core and finely dice the flesh. Also dice the pineapple and banana, and finely chop the onion.

Heat butter in a pot and fry the onions until golden. Add the fruit and roast until cooked through. Add coconut, raisins, curry, kaffir lime leaves and lemongrass and pour in coconut milk, soup and cream. Simmer for 12 minutes. Remove kaffir lime leaves and lemon grass and puree the sauce with a blender. Season heartily with salt and pepper.

Slice the turkey breast and serve with the curry sauce.

Preparation Tip:

If you like it spicy, season the curry sauce with chili powder.

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