Turkey and Mango Curry
Go tropical and do something unique with boring turkey or chicken cubes. This mango curry recipe is quick to prepare and the combination of sweet mango with spice is perfect.
Ingredients
- 1 tablespoon flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pinch red pepper flakes, optional
- 1 pound boneless turkey or chicken, cubed
- 3 tablespoon oil
- 1 onion, diced
- 2 cloves garlic, peeled and minced
- 1 1/2 tablespoon curry powder
- 1 cup mango nectar
- 1/2 cup 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 (or cubed chicken) and shake bag to coat turkey with flour mixture.
- Heat 2 tablespoons of the oil in a Dutch oven or large deep skillet. Add turkey and brown on all sides on high heat. Add onion, garlic and curry powder, adding additional oil if necessary to prevent sticking, cook on medium heat, stirring frequently, until onion is softened and transparent.
- Add 1 cup mango nectar and 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. To toast almonds, place them in a single layer on a baking sheet or jelly-roll pan. Bake in a 350 degree oven until lightly browned. Watch them carefully as they can burn quickly.