Mango Curry with Turkey
The fruit and meat combo can't be beat. Give it a try with this tropical dish. Mango curry with turkey will make good use of your leftover turkey from Thanksgiving and give you something completely new.
Ingredients
- 1 tablespoon flour
- salt to taste
- pepper to taste
- 1 pinch red pepper flakes, optional
- 1 pound boneless turkey, cubed
- 3 tablespoon oil
- 1 onion, diced
- 2 peeled and minced garlic cloves
- 1 1/2 tablespoon curry powder
- 1 cup mango nectar
- 1/2 cup low sodium chicken broth
- 1 mango, cut in 1/2 inch cubes
Instructions
- Place flour, salt, black pepper and dried red pepper flakes (if using) in a bag. Add turkey strips and shake bag to coat turkey with flour mixture.
- Heat 2 tablespoons of the oil in a large deep skillet. Add turkey and brown on all sides on high heat. Add onion, garlic and curry powder-cook on medium heat, stirring frequently, until onion is softened and transparent.
- Add 1 cup mango nectar and low sodium chicken broth, simmer, uncovered, until turkey is completely cooked and sauce has thickened, about 10 minutes. Season to taste with salt and pepper. Stir in mango cubes.
- Serve over cooked rice. Garnish with minced parsley, lime wedges, toasted slivered almonds, toasted flaked coconut, crumbled bacon and sliced green onions.