Curried turkey breast
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Turkey breasts (2 large |
| Breasts) -- skinned | ||
| ½ | teaspoon | Ground coriander |
| ½ | teaspoon | Paprika |
| ¼ | teaspoon | Turmeric |
| ½ | teaspoon | Cumin |
| ¼ | teaspoon | Cayenne pepper |
| ¼ | teaspoon | Cinnamon |
| 2 | tablespoons | Grated gingerroot |
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Lemon juice |
| ½ | cup | Nonfat plain yogurt |
| Minced green onions -- for | ||
| Garnish | ||
Directions
1. Place turkey breasts in a large baking pan. In a small bowl combine coriander, paprika, turmeric, cumin, cayenne, cinnamon, gingerroot, olive oil, lemon juice, and yogurt. Spread over top of turkey breasts. Cover pan with plastic wrap and refrigerate for 2 hours.
2. Preheat oven to 350 degrees F. Unwrap pan and place in oven; bake for 40 minutes, basting occasionally with pan juices. To serve, slice turkey, drizzle with pan juices, and garnish with green onions.
Recipe By : the California Culinary Academy