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Sunday, June 9, 2013

Fast Curried Turkey with Rice

I discovered this recipe in the newspaper sometime late in my family cooking years. I believe it was in The Washington Post, although it doesn't turn up when I search their recipe archive. I suppose it doesn't matter. More importantly, it became one of our staples during those years of hurried meal prep. It uses an Indian spice mix but I bet the recipe isn't in any way authentic. Nonetheless, it is tasty and everyone in the family enthusiastically ate it.


Fast Curried Turkey with Rice

2 T butter
2 teas garam masala (Indian spice mix found in some grocery stores or Indian or Middle Eastern markets)
2 c diced onion
1 pound turkey breast tenderloins, diced 1/2-1 inch (you can substitute chicken breast)
1 apple, peeled and diced
1/2 c golden raisins
1 1/2 c basmati rice
3 c chicken broth (I use a mix of 1 can broth plus water to equal 3 c)
1 c frozen peas

Melt butter, heat garam masala for 1-2 minutes. Add onion and saute until soft and golden. Add turkey, apple, and raisins. Cook for 5 minutes. Add rice and stir. Add chicken stock, bring to a boil. Reduce heat; simmer about 20 minutes until moisture is absorbed. Add peas, stir and take to table. Peas will be heated by the time you serve.

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