Quick Curried Turkey
- 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
- Season 2 lbs.
- thin turkey cutlets with 2 tsp.
- curry powder, 1 tsp.
- grated lemon zest and a pinch each of salt and pepper.
- Cook cutlets in a large nonstick skillet in 2 Tbsp.
- olive oil until no longer pink, about 5 minutes, turning once.
- 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.
- In a cup, whisk 3/4 cup chicken broth and 1 tsp.
- cornstarch.
- Add to skillet along with 1/4 cup apricot preserves, 1/4 cup golden raisins and 1 tsp.
- lemon juice; boil 2 minutes.
- Serve turkey with apricot sauce alongside herbed rice.
turkey cutlets, curry powder, lemon zest, salt, olive oil, chicken broth, cornstarch, apricot preserves, golden raisins, lemon juice
Taken from www.delish.com/recipefinder/curried-turkey (may not work)