Poultry Slices with Tropical Fruits

Cut the poultry meat into thin strips. Dice the onion and sauté, add the curry and the meat. Roast lightly for about 10 minutes, season and remove from the frying pan. Add vinegar and fruits (tangerines, melons, pineapple, mango, grapes, etc.) to the frying pan and pour water. Add gravy concetrate. Simmer gently for 5-10 minutes. Add the cutlets, thicken with light sauce, fold in the crème fraîche and season with sugar.

**********Collector’s note ********** As a rule, with “tropical fruits” you will resort to the obligatory can of pineapple. But perhaps you can incorporate cheaply purchased, slightly overripe fruit here. Everything together is subtly spiced.

I could imagine that a certain spiciness (think of Sambal Olelek) would harmonize well with the sweetness of the fruit. .. .. Try it!

By the way: Did you know that clarified butter is obtained by removing water, milk protein and lactose from butter?

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