Turkey Curry with Coconut Rice

Cook the rice according to package directions.

Heat the oil in a skillet. Cut the turkey breast into strips, season with salt and pepper and saute briefly, then keep warm.

For the chutney: With a paring knife remove the peel and white pith from the lemons. Working over a bowl, cut in between the membranes to release the fruit, sprinkle with sugar and set aside.

Rinse the vegetables. Halve the pepper lengthwise, remove the seeds and white pith and dice coarsely. Slice the scallions. Remove the strings from the snowpeas and cut diagonally into strips.

Peel the mango, cut the flesh from the pit and roughly chop. 

Chop the onion and push the garlic through a garlic press, Heat the oil in a saucepan and saute the onion and garlic until translucent. Sprinkle with curry and sauté briefly. Then pour in the orange juice and add the vegetables. Simmer 5 minutes. Dissolve the cornstarch with a little cold water, stir into the simmering vegetables and cook, stirring until thickened.

Add the turkey breast, diced mango and lemon fillets to the  vegetables; heat briefly and season with salt and pepper.