Ingredients Jump to Instructions ↓

  1. 2 Turkey tenderloins (about 1- 1 ts Curry powder 2 ts Chopped fresh cilantro 1 tb Chutney 1 c Plain yogurt Curry sauce Leaf lettuce 1 Cl Garlic, cut in half 1 sm Onion, cut into fourths 1/8ts Crushed red pepper 2 ts Chicken bouillon granules 2 tb Lemon juice Pounds) Dash of ground pepper

Instructions Jump to Ingredients ↑

  1. + Directions : Cold Poached Turkey with Curry Sauce. Place turkey tenderloins, lemon juice, bouillon granules, red pepper, onion and garlic in Dutch oven. Add just enough water to cover turkey (2-1/2 to 3 cups). Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until juices run clear. Refrigerate turkey in broth until cool. Prepare Curry Sauce. Line serving platter with leaf lettuce. Slice turkey diagonally across the grain into 1/4-inch slices. Arrange turkey in two rows of overlapping slices on serving platter. Spoon some of the Curry Sauce evenly over turkey. Serve with remaining Curry Sauce. Garnish with tomato wedges and cilantro if desired.

  2. SERVINGS; 175 CALORIES PER SERVING. CURRY SAUCEMix all ingredients. Refrigerate.


Send feedback