Banana-Turkey-Curry

1 can of Pineapple chunks in 100% juice 20oz
1/2 cup of pineapple juice (from the can)
2 bananas
1 large onion
1 lbs turkey breast chops
1 tbsp olive oil
1/2 cup of chicken broth
1 tsp brown sugar
2/3 cup sour cream reduced fat
8 tbsp shredded coconut
2 tbsp corn starch
2 tbsp curry powder
1 pinch of salt
1 pinch of pepper
6 cups of cooked brown rice

You could save more calories by replacing the olive oil with no stick spray.
The recipe already is calculated with 1 cup of brown rice per serving.

Dice onion finely. Cut turkey breast chops into stripes. Add 1 tbsp of Olive oil to pan and fry the meat in portions. Then add the onion. Spice with 2 tbsp of curry. Pour the pineapple juice and the chicken broth into the pan and simmer for 5 minutes on low heat.
Cook rice.
Cut bananas in slices. Mix pineapple chunks and sour cream in a pot and heat. Spice with 1 tsp of brown sugar and a pinch of salt and pepper. Now mix the 2 tbsp of corn starch in and boil till it thickens then add bananas and pour over the meat. Roast coconut in a no stick pan.
Sprinkle coconut over the rice and serve with the Banana-Turkey-Curry.

Serving Size: makes 6 servings. Each serving includes 1 cup of rice.

Number of Servings: 6

Recipe submitted by SparkPeople user FILOUMONAMOUR.