Indian Style Tangy Turkey Recipe
Are you looking for an enjoyable indian style tangy turkey recipe? This indian style tangy turkey is always a hit as a main dish . I prepare this indian style tangy turkey with poultry as the main ingredient. Try it, your family and friends will be bowled over by this delicious indian style tangy turkey recipe.
Ingredients
2 cups water
1 cinnamon stick or 1/4 teaspoon ground cinnamon
1 cup raw rice
1 medium onion
2 tablespoons butter
1 tablespoon olive or other vegetable oil
3 cloves garlic, minced or crushed through a press
2 teaspoons cumin
1 teaspoon ground ginger
1/4 teaspoon nutmeg
Pinch of cayenne pepper
2 tablespoons flour
1 cup canned stewed tomatoes, with their juice
1/2 cup chicken broth
1/4 teaspoon salt
3/4 teaspoon black pepper
Pinch of sugar
1 pound turkey scallops
1/4 cup sour cream
1/4 cup yogurt
1 package (10 ounces) frozen peas
1/4 cup chopped cilantro (optional)
Directions
1 In a medium saucepan, bring the water and cinnamon to a boil over medium-high heat. Add the rice, reduce the heat to medium-low, cover and simmer until the rice is tender and all the liquid is absorbed, about 20 minutes. Discard the cinnamon stick.
2 Meanwhile, cut the onion into thin slices. In a medium skillet, warm 1 tablespoon of the butter in the oil over medium-high heat until the butter is melted. Add the onion and garlic and cook until the mixture is light golden, 3 to 5 minutes.
3 Add the remaining 1 tablespoon butter, the cumin, ginger, nutmeg and cayenne, and cook, stirring, until the spices are fragrant, about 30 seconds. Blend in the flour and cook, stirring, for 30 seconds.
4 Add the stewed tomatoes and their juice, the chicken broth, salt, black pepper and sugar. Bring the mixture to a boil, stirring constantly, until the sauce has thickened slightly, about 3 minutes. Reduce the heat to low, cover and simmer while you prepare the turkey.
5 Cut the turkey across the grain into 1/4 inch-wide strips. In a small serving bowl, blend the sour cream and yogurt.
6 Uncover the sauce and bring it to a boil over medium-high heat. Add the turkey and peas, and cook, stirring frequently, until the turkey is just cooked through, about 5 minutes.
2 Meanwhile, cut the onion into thin slices. In a medium skillet, warm 1 tablespoon of the butter in the oil over medium-high heat until the butter is melted. Add the onion and garlic and cook until the mixture is light golden, 3 to 5 minutes.
3 Add the remaining 1 tablespoon butter, the cumin, ginger, nutmeg and cayenne, and cook, stirring, until the spices are fragrant, about 30 seconds. Blend in the flour and cook, stirring, for 30 seconds.
4 Add the stewed tomatoes and their juice, the chicken broth, salt, black pepper and sugar. Bring the mixture to a boil, stirring constantly, until the sauce has thickened slightly, about 3 minutes. Reduce the heat to low, cover and simmer while you prepare the turkey.
5 Cut the turkey across the grain into 1/4 inch-wide strips. In a small serving bowl, blend the sour cream and yogurt.
6 Uncover the sauce and bring it to a boil over medium-high heat. Add the turkey and peas, and cook, stirring frequently, until the turkey is just cooked through, about 5 minutes.
