• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
2
Nutritional Information

Per serving

Calories:
254
Protein:
28 g
Fat:
9 g
Carbohydrates:
16 g
Sodium:
952 mg
Easter Egg Purple
Easter Egg Purple

Credit
Suki Hariharan / @relishthebite

Serves: 4
Prep Time: 5 mins
Cook Time: 35 mins
Easter Egg Orange
Easter Egg Orange
Easter Egg Yellow
  1. Marinate the turkey with yogurt, salt and chilli powder from the marinade ingredients list. Marinate for 3 hours or even overnight.
  2. Roast the turkey in oil. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the turkey pieces and cook for about 6 to 7 minutes, until they’re cooked through. Transfer to a plate and set aside.
  3. Heat remaining canola oil over medium heat. Add cumin seeds, coriander seeds, black pepper, red chilli, the onions and cook for 5 minutes, until softened, stirring often.
  4. Add the grated ginger, minced garlic, green chilli, and salt. Let the spices cook until fragrant, about a minute.
  5. Add the chopped tomatoes, bell pepper, chilli powder, turmeric powder, garam masala powder to the pan with the spices and let everything cook for 4 minutes, stirring often.
  6. Reduce the heat to medium-low and let the sauce simmer for another 4 minutes until oil oozes. Add the turkey pieces to the pan and coat with sauce.
  7. Serve over cooked basmati rice and garnish with cilantro.
Easter Egg Pink
Easter Egg Pink

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