Turkey curry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | pounds | Boneless turkey breasts, sliced |
| ¼ | cup | Chicken broth |
| 2 | tablespoons | Onion, chopped |
| ¾ | cup | Sour cream |
| 2 | tablespoons | Curry powder |
| 1 | teaspoon | Cayenne pepper |
| ½ | teaspoon | Cumin |
| ½ | teaspoon | Ginger |
| ½ | teaspoon | Ground tumeric |
| ½ | teaspoon | White pepper |
| ½ | teaspoon | Parsley |
| ½ | teaspoon | Ground coriander |
| 2 | cups | Peppery rice |
Directions
Heat oil in a medium skillet. Add turkey slices and brown on both sides, about 10 minutes. Drain fat from skillet and add chicken broth and onion. Reduce heat, cover and simmer for 10 minutes, or until turkey is fully cooked. Remove turkey from skillet. Add remaining ingredients, except rice. Mix well and heat thoroughly. Place turkey over rice and pour sauce over turkey. Serves 4.
Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93