Cut turkey meat into cubes. Separate eggs, set yolks aside. Turn the meat in the egg white and drain. Heat the oil in a frying pan and brown the meat in batches (in small batches).
In the meantime, peel and finely dice the onions and apples. Put the tangerines into a sieve. The juice is not needed. Remove meat from pan.
Sauté onions and apples in hot pan drippings.
Add curry powder and deglaze with chicken broth. Pour in the cream and season with salt, pepper and chili powder. Cover and simmer on low heat for about 5 minutes. The apple pieces should not completely boil away.
Then add the meat and the drained tangerines to the sauce and heat up again for about 5 minutes.
Add the egg yolk to the sauce. Serve with basmati rice and, if you like, mango chutney. Tastes good even to those who don’t like fruit in their food, because it doesn’t taste sweet.