Turkey Mango Casserole/Stew

• 500 g lean boneless skinless turkey thighs, cubed
• 1 tablespoon plain flour
• 1 teaspoon curry powder
• 12 teaspoon salt
• 12 teaspoon ground black pepper
• 12 teaspoon dried herbs
• 1 large ripe mango, cubed
• 3 medium carrots, sliced into rounds
• 1 large red onion, sliced into rounds
• 2 large garlic cloves, roughly chopped
• 375 ml reduced-sodium chicken broth
• mashed potatoes, to serve

1. Preheat oven to 150C.
2. Combine turkey, curry powder, salt, pepper and herbs in a plastic bag and shake to coat.
3. Spray an oven-proof dish with olive oil and layer the coated turkey, onion, mngo, garlic and carrots.
4. Pour over chicken broth and cook, covered, for 1 hour.
5. Remove lid and return to a 200C oven for an additional 1/2 hour to 3/4 hour until liquid has absorbed and a thick consistency is achieved.
6. Serve with mashed potato.

flour, curry powder, salt, ground black pepper, herbs, mango, carrots, red onion, garlic, chicken broth, mashed potatoes

Taken from www.food.com/recipe/turkey-mango-casserole-stew-129642 (may not work)