Turkey and Mango Curry
Yield: 4 servings
1 Tbsp flour
1 tsp salt
1/2 tsp pepper
pinch red pepper flakes, optional
1 lb boneless turkey or chicken, cubed
3 Tbsp oil
1 lg onion, diced
2 cloves garlic, peeled and minced
1 1/2 Tbsp curry powder
1 cup mango nectar
1/2 cup chicken broth
1 mango, cut in 1/2 inch cubes
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.