For £11.22, I picked up this huge piece of boneless Turkey breast.
It is much too big for us to eat in one meal, so I cut off just under half of it and diced it for today's recipe, and will use the rest tomorrow.
Tropical Turkey – serves 4
400g diced turkey meat
1 large onion, chopped
1 banana (choose a fairly under-ripe one)
1 x 4 slice tin pineapple in juice
1 rounded tablespoon Caribbean style curry powder
4 tablespoons tomato ketchup
200 ml chicken stock
2 heaped teaspoons cornflour
1 tablespoon sunflower oil
Pre heat the oven to 160 C (140 C for a fan oven, gas mark 3)
In a flameproof casserole, heat the oil and gently fry the onion until softened. Add the turkey to the pan and cook until sealed all over, then stir in the curry powder and cook for two minutes. Blend in the stock and tomato ketchup and bring to the boil.
Meanwhile put the cornflour into a small bowl or teacup, blend in the juice from the tinned pineapple and cut the slices into large chunks. Stir the pineapple and blended cornflour into the casserole, cover and transfer to the oven.
Cook for 1 hour, adding the sliced banana 15 minutes before the end of the cooking time.
Check seasoning (with the spices, ketchup and stock you may not need to add any) and serve with rice and a green salad.
Note: Caribbean curry powder is available in the ethnic foods section of many supermarkets. If you can’t find it, use any mild curry powder. It tends to be milder than the more familiar Indian ones, even the type labelled "hot" which I used, and the fragrant spices in it go well with fruit, but if you want a bit more heat to the dish, choose a tomato ketchup with added chilli.
The banana could be replaced with fresh mango – add it towards the end of the cooking time, as you would the banana.
Verdict: We were delighted with this dish. The turkey didn't go at all dry, because of the sauce, and the Caribbean spice went beautifully with the fruit as well as the turkey. It only took a few minutes to put together, which is a great bonus on a busy weekday.