Nimbu Turkey
This creamy yet tangy lemon turkey curry is hands down one of our favourite ways to eat turkey. The perfect fall dinner, you can also batch it up for a dinner party or holiday gathering. If you don’t cook turkey often, this is a great starter recipe for introducing this high quality protein into your family’s meal rotation.
Ingredients
- 1 lb boneless skinless turkey breast
- ¼ cup nut paste made from cashews and almonds
- 1 tbsp ginger garlic paste
- 1 tbsp coriander powder
- ½ tbsp cumin
- ½ tsp black pepper
- 2 tbsp lemon juice
- To taste salt
- 1 cup yogurt
- 1 tbsp oil
- 1 tbsp butter
- 1 ½ tbsp garlic, chopped
- 1 inch ginger, chopped
- 1-2 green chilis, chopped
- ½ tbsp ground kasuri methi
- 1 ½ tsp garam masala
- 1-2 tbsp lemon juice
Instructions
- Chop turkey breast into 1-inch cubes.
- Combine marinade ingredients in a medium-sized bowl: nut paste, ginger garlic paste, coriander powder, cumin, black pepper, lemon juice, salt, yogurt.
- Stir turkey into marinade and let sit for a few minutes.
- In a medium, non-stick frying pan, combine oil, butter, garlic, ginger and green chilis over medium heat.
- Increase to high heat and add turkey and its marinade.
- Cook for 3-5 minutes.
- Once it boils, add a couple of tablespoons of water and turn the heat down to simmer. Cover and cook for 25 minutes.
- Uncover and add a splash of cream. Cook for another 5 minutes to thicken.
- Finish with garam masala, kasuri methi, and freshly squeezed lemon juice.