Melt the butter in a saucepan over a low heat. Add the onions and sweat for 1 minute until softened slightly
20g of butter
1/2 onion, chopped
2
Add the pineapple, banana and apple and cook gently for 5 minutes, stirring with a wooden spoon
300g of pineapple, diced
1 banana, sliced
1 apple, chopped
3
Stir in the curry powder and desiccated coconut, then pour in the chicken stock and coconut milk. Bring to the boil, reduce to a simmer and allow to cook gently for 20 minutes
2 tbsp of desiccated coconut
300ml of chicken stock
200ml of light coconut milk
2 1/2 tbsp of curry powder
4
Pass the sauce through a fine sieve, season with salt and return the liquid to the pan. Alternatively, you can add to a blender and blitz until smooth
1 pinch of salt
5
Add the turkey to the sauce. Simmer gently until the turkey is heated through