Wash the turkey breast, dab dry and dice. Peel cucumbers, cut them in half lengthwise and scrape out the seeds with a spoon. Cut cucumber into slices. Wash chilli, cut lengthwise, remove seeds and cut into rings.
Peel and chop the onion. Heat the oil in a saucepan and fry the turkey meat in portions. Add cucumber and onion, braise briefly and season with salt. Add chili and deglaze with broth.
Cover and simmer for ten to 15 minutes. Wash parsley, dab dry and chop coarsely. Add half to the goulash. Add sauce thickener to the goulash, bring to the boil and season with salt, lemon juice and cream.
Serve sprinkled with remaining parsley. Rice, for example, tastes good with it.