Sunday, January 3, 2010

Kashmiri-Style Curried Turkey

This recipe is one that I have had for a long time and use when I have a couple of bananas that are too ripe to eat. I especially enjoy preparing this recipe when I have turkey on hand that has already been cooked and cut up, as it makes the preparation time that much shorter!

2 tbsp EVOO
3lb cooked turkey, cut into 2" pieces
1 large onion diced
3 garlic cloves, minced
1 apple, peeled and diced
2 medium-sized ripe bananas, cut into 1" pieces
1 large tomato diced
2 tbsp curry powder
2 tsp ground turmeric
1/2 tsp each of ground cumin and coriander
1 cup low-sodium chicken stock (preferably homemade!)
  • In a large skillet, heat the EVOO (extra virgin olive oil) and saute the onions and garlic over medium heat. Cook until softened (approx. 5 mins.)
  • Sprinkle onions and garlic with the curry powder, turmeric, cumin and coriander. Saute, stirring constantly, for 1 minute.
  • Add the apples, bananas, tomato and broth. Bring to a boil, scraping up any browned bits from the bottom of the pan.
  • Reduce heat to medium and simmer, uncovered, and stirring frequently until the liquid is reduced by half (approx. 5 to 10 mins.)
  • Add turkey to the pan and stir to ensure all pieces are covered in the sauce. Simmer, covered, for approx. 20 minutes, or until all the pieces are heated through.
  • Taste and add salt and pepper if desired.
  • Serve on a bed of basmati rice and ENJOY!

*For the recipe that is photographed, I added some leftover roasted butternut squash that has been skinned and diced, for some additional sweetness!*


  1. That looks delicious! Can you please bring some to the next MTGW?

  2. Not a problem, but you DO realize that it is meat right?! (I'm not using any soy meat!!!)