Quick Curried Turkey Recipe

Name: Quick Curried Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 lb. turkey cutlets; 2 tsp. curry powder; 1 tsp. grated lemon zest; salt and pepper; 2 tbsp. olive oil; 3/4 c. chicken broth; 1 tsp. cornstarch; 1/4 c. apricot preserves; 1/4 c. golden raisins; 1 tsp. lemon juice

Servings: persons

2 lb. turkey cutlets
2 tsp. curry powder
1 tsp. grated lemon zest
salt and pepper
2 tbsp. olive oil
3/4 c. chicken broth
1 tsp. cornstarch
1/4 c. apricot preserves
1/4 c. golden raisins
1 tsp. lemon juice

1
Season 2 lbs.
2
thin turkey cutlets with 2 tsp.
3
curry powder, 1 tsp.
4
grated lemon zest and a pinch each of salt and pepper.
5
Cook cutlets in a large nonstick skillet in 2 Tbsp.
6
olive oil until no longer pink, about 5 minutes, turning once.
7
Wrap up half of the turkey for later in the week (see Turkey Crescents recipe, below); transfer remaining turkey to a plate and keep warm.
8
In a cup, whisk 3/4 cup chicken broth and 1 tsp.
9
cornstarch.
10
Add to skillet along with 1/4 cup apricot preserves, 1/4 cup golden raisins and 1 tsp.
11
lemon juice; boil 2 minutes.
12
Serve turkey with apricot sauce alongside herbed rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lb. turkey cutlets, 2 tsp. curry powder, 1 tsp. grated lemon zest, salt and pepper, and more.

Yes, Quick Curried Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Curried Turkey

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