Really Great Turkey Curry! (serves 4)

I hardly ever buy turkey breast, always opting for the easier to find chicken, but this past Christmas, bringing with it the taste of turkey, a craving for this stronger tasting fowl has been awakened.

Great dinner (and so easy)

Great dinner (and so easy)

I buy it in the laziest form (meaning I don’t have to do much to prepare it), breast fillets that have been sliced into even thinner cutlets. Turkey breast has a strong enough flavor to hold up on its own and making this curry was a perfect complement of flavors.

great flavor combo

great flavor combo

I used fresh rosemary along with a great south India curry powder and added some roasted cherry tomatoes to the mix. It was sublime with all of the tastes mingling perfecting while still having a distinction of their own. It was a very successful dish (and oh so easy, even a 5-year-old could do it sort of dish!), and not a scrap was left for a possible lunch the next day!

_________________________________________

*This is a Blood Type A Diet friendly recipe, however you need to omit the tomatoes*

You will need:

3 tbs olive oil

sea-salt & black pepper to season meat

2lbs turkey breast fillets (sliced into thinner fillets – you can find it sliced like this in some supermarkets, but if not, ask the meat guy to slice it into thinner fillets – don’t be afraid to ask!)

1 medium onion, diced

3 cloves garlic, thinly sliced

4 or 5 inner celery ribs with leaves (the tender light green part), thinly sliced

1 large carrot, thinly sliced or diced

2 rosemary stems (full of leaves)

1 1/2 cups roasted cherry tomatoes (method for roasting below) – Omit for Blood Type A diet followers

1 tbs curry powder (I used a medium hot madras, but use what you are comfortable with)

1 tbs all-purpose flour

3/4 cup white wine

3 cups chicken stock (OR 1 bouillon cube & 3 cups water, which is what I used)

*I suggest cooking some Basmati rice to go along with this (3 cups when using rice cup measure and 2 cups if using stove-top method*

Method:

Preheat oven 400*

*The oven will be hotter when you cook the cherry tomatoes so make sure to turn down when cooking the curry itself*

Roast Cherry tomatoes as follows:

roast  set aside

Preheat oven to 475*. Put cherry tomatoes in a bowl and add 1 tbs olive oil and 1 tsp coarse sea-salt. Mix everything together. Place small baking sheet in preheated oven with 1 tbs of oil for a few minutes. Remove and add the tomatoes and roast for about 8 minutes. Turn and roast for a further 4 or so minutes or until they look a little shriveled and black in spots. Remove to a bowl to cool. This is a handy item to keep on hand in your fridge so feel free to make more than is required for this dish!

1 – Season the turkey with a sprinkle of salt and pepper. Put a heavy casserole or pan (both should be able to cook this dish in the oven after stove-top prep) on high heat and add 2 tbs oil. When it is hot, add a few of the turkey fillets and sear undisturbed for 2 minutes. Turn and cook on the other side. Continue cooking, adding more oil if needed and transferring to a plate as you go.

brown turkey fillets

Brown the turkey fillets

2 – Turn heat down to medium and add the carrots, onions, celery, and garlic. Cook for about 7 or so minutes so everything softens.

saute veggies

Saute veggies

3 – Add the rosemary stems, flour and curry powder and mix until everything is incorporated.

add seasonings adn flour

Add seasonings and flour

4 – Add the wine and turn up heat slightly. When the mixture thickens, add the water and bring to a boil. Add the roasted tomatoes.

add liquids, then tomatoes

Add liquids, then tomatoes

5 – Add the turkey and cover. Place in preheated oven for 40 minutes.

Add turkey adn place in oven

Add turkey and place in oven

Remove from the oven and let the curry sit for about 10 minutes with lid on before serving with side of basmati rice.

Curry ready!

Curry ready!

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