1 ½ pounds worth of skinless, boneless turkey breast, cut into bite-sized pieces
1 28 oz (796 mL) can diced, crushed or San Marzano-style tomatoes
2 Tbsp tomato paste (optional)
½ -1 cup heavy cream (35%) or full-fat sour cream
1 tsp of salt
1 tsp of pepper
In a large, heavy skillet, heat a drizzle of oil over medium-high heat. Add the onions and sauté for 5 minutes, until soft. Add the garlic, ginger and about half the cilantro (I use the stems in the curry, then sprinkle the leaves on top) and cook for another minute or two. Add the chili powder, curry paste, garam masala and cinnamon and let them cook for a minute in the hot pan, until you have a thick, dark mixture.
Add the turkey and brown the pieces a bit on all sides – don’t worry about cooking them through. Add the tomatoes and tomato paste, bring to a simmer and cook for 20 minutes, or until the sauce thickens and the turkey is cooked through.
Stir in the cream until you get your desired creaminess, season to taste with salt and pepper, and serve hot over rice or with naan. Serves 4.
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