Pomegranate Mango Curry

For the pomegranate mango curry, deseed the pomegranate 2/3 of the seeds in a saucepan and heat while stirring until the juice comes out of the seeds. Then pass through a sieve and set the juice aside.

Sauté the chopped onion in 2 tablespoons of olive oil until translucent, add the 2-3 cm pieces of mango and continue to sauté until the mango begins to soften.

Add the spices and deglaze with the white wine. When the alcohol has evaporated, add the pomegranate juice and reduce by half. Then pour in chicken soup and continue to simmer.

In the meantime, cut the turkey breast into bite-sized pieces and sauté in a pan with the remaining olive oil and add the pomegranate mango curry. Season to taste with salt and pepper.

To serve, sprinkle with pomegranate seeds and chopped parsley.

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