Curried Turkey Cutlets with Dried Apricots
.
Yield
4 servingsPrep
10 minCook
12 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
turkey cutlets
cut into four portions |
* |
| ¼ | teaspoon |
salt
or to taste |
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 2 | teaspoons |
olive oil, extra-virgin
|
|
| ½ | cup |
onions
finely chopped |
|
| 3 | cloves |
garlic
minced |
|
| 1 | tablespoon |
ginger
fresh and minced |
|
| 2 | teaspoons |
curry powder
|
|
| ¾ | cup |
pineapple juice
or apple juice |
|
| ½ | cup |
apricots, dried
chopped |
*
|
| 1 | teaspoon |
cornstarch
mixed with 1 tablespoon cold water |
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
| 2 | tablespoons |
mint leaves
slivered fresh, optional |
|
| ¼ | cup |
yogurt, low-fat
plain |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
turkey cutlets
cut into four portions |
* |
| 1.3 | ml |
salt
or to taste |
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 1E+1 | ml |
olive oil, extra-virgin
|
|
| 118 | ml |
onions
finely chopped |
|
| 3 | cloves |
garlic
minced |
|
| 15 | ml |
ginger
fresh and minced |
|
| 1E+1 | ml |
curry powder
|
|
| 177 | ml |
pineapple juice
or apple juice |
|
| 118 | ml |
apricots, dried
chopped |
*
|
| 5 | ml |
cornstarch
mixed with 1 tablespoon cold water |
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
| 3E+1 | ml |
mint leaves
slivered fresh, optional |
|
| 59 | ml |
yogurt, low-fat
plain |
Directions
Pat turkey cutlets dry with paper towels; sprinkle with salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat.
Add turkey and cook until browned on both sides and no longer pink in the center, 2 to 3 minutes per side.
Transfer to a plate and set aside.
Add onion to the pan; cook, stirring, for 1 minute.
Add garlic, ginger and curry; cook, stirring, until fragrant, about 30 seconds.
Add juice and apricots; bring to a simmer.
Cook until the apricots are plump and the liquid is slightly reduced, about 3 minutes.
Add cornstarch mixture to the pan and cook, stirring constantly, until thickened, about 1 minute.
Return the turkey and any accumulated juices to the pan.
Cook, turning the cutlets a few times, until coated and heated through, 1 to 2 minutes.
Stir in scallions and mint (if using).
Serve immediately, with a dollop of yogurt.
