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Curried Turkey Cutlets with Dried Apricots

  • 4servings
  • 30minutes
  • 252calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound(s) turkey cutlets , cut into four portions (see Ingredient note)

  2. 1/4 teaspoon(s) salt , or to taste

  3. Freshly ground pepper , to taste

  4. 2 teaspoon(s) extra-virgin olive oil

  5. 1/2 cup(s) finely chopped onion

  6. 3 clove(s) garlic , minced

  7. 1 tablespoon(s) minced fresh ginger

  8. 1 1/2 teaspoon(s) curry powder

  9. 3/4 cup(s) apple or pineapple juice

  10. 1/2 cup(s) dried apricots , chopped

  11. 1 teaspoon(s) cornstarch mixed with

  12. 1 tablespoon cold water

  13. 4 scallions , thinly sliced

  14. 2 tablespoon(s) slivered fresh mint

  15. 1/4 cup(s) low-fat plain yogurt

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

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