Yield: 4 servings
|1 tablespoon||Flour; all purpose|
|½ teaspoon||Pepper; black|
|pinch||Red pepper flakes; optional|
|1 pounds||Turkey breast; boneless in strips OR cubed chicken skinned and boned|
|Cooked brown or white rice|
|3 tablespoons||Oil; vegetable, divided|
|1 large||Onion; diced|
|2 cloves||Garlic; peeled and minced|
|1½ tablespoon||Curry powder|
|1 cup||Mango nectar|
|½ cup||Chicken broth|
|1||Mango; cut in 1/2 inch cubes|
|Toasted slivered almonds see note|
The mango nectar called for in this recipe is available with the refrigerated juices in many supermarkups. Serve this curry with cooked rice and garnish with chopped parsley, toasted slivered almonds and lime wedges. If desired offer optional garnishes, such as toasted flaked coconut, crumbled bacon and sliced green onions.
Place flour, salt, black pepper and dried red pepper flakes (if using) in a bag. Add turkey strips (or cubed chicken) and shake bag to coat turkey with flour mixture. Heat 2 tablespoons of the oil in a Dutch oven or large deep skillet. Add turkey and brown on all sides on high heat. Add onion, garlic and curry powder, adding additional oil if necessary to prevent sticking; cook on medium heat, stirring frequently, until onion is softened and transparent.
Add 1 cup mango nectar and chicken broth; simmer, uncovered, until turkey is completely cooked and sauce has thickened, about 10 minutes. Season to taste with salt and pepper. Stir in mango cubes.
Serve over cooked rice.
NOTE: To toast almonds, place them in a single layer on a baking sheet or jelly-roll pan. Bake in a 350 degree oven until lightly browned. Watch them carefully as they can burn quickly.
IN ADVANCE: Can be prepared 2 days in advance and refrigerated. It is best to add the fresh mango just before serving. Reheat on low heat, stirring frequently or microwave on medium power until heated through, stirring frequently.
Per Serving: None given
Source: Sacramento Bee, 10/12/94 Shared by: David Knight Submitted By DAVID KNIGHT On 10-18-94