Quick Indian Turkey Curry with Potatoes
Growing up in a town that has a large Indian population I have always been around tasty, authentic and well priced Indian food from restaurants that my mom and myself love going to. She used to take me out to lunch on her lunch breaks and we would have naan with rice and curry. When I got to college I craved the Indian food I used to have back home and after perusing a few recipes I found a recipe I would like to share with you all today.
If you're a fan of hot foods, and delicious ones at that, I have good news for you- this is all of that plus more: it's a one pan kind of meal! Well, I find that exciting at least...I'm not a fan of doing dishes. Don't get me wrong, I'm more than willing to clean, but not more than I need to! After all, I'm a fan of hot food, but not hot messes~
One thing that I like most about this dish is that it's high in flavor and yield, so if you're looking to make a meal for four or more feel free to whip up some curry and serve over white rice. While store bought naan is great look back soon for when Kiley and I take on naan in our kitchen!
Quick Indian Turkey Curry with Potatoes
Ingredients
6 Turkey Cutlets (about 1 ½ lbs cut into 1in. strips)
2 tablespoons of vegetable oil
1 onion, chopped fine
1 jalapeno chile, seeded and sliced thin
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon curry powder
2 medium Yukon gold potatoes peels and cut into ½-in. pieces
1 cup water½ cup plain yogurt (whole milk or low-fat yogurt work fine)
Directions
1. Pat turkey dry with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in large nonstick skillet over medium-high heat until just smoking. Cook turkey until browned and cooked through, about 5 minutes. Transfer to plate.
2. Add onion and remaining oil to empty skillet and cook over medium heat until softened, about 5 minutes. Stir in jalapeno, garlic, ginger and curry powder and cook until fragrant, about 1 minute.
3. Add potatoes and water to skillet and bring to boil. Reduce heat to medium-low and simmer, covered, until potatoes are nearly tender, about 10 minutes. Remove lid and cook until liquid is slightly thickened and potatoes are completely tender, about 5 minutes. Add turkey and cook until heated through, about 2 minutes. Off heat, stir in yogurt and season with salt and pepper. Serve.
Personal Notes
-Plain yogurt means plain yogurt...don't use vanilla yogurt.
Posted on: 3/30/14
*This recipe came from "The Best and Simple Recipes" from America's Test Kitchen