Tender Turkey And Peanut Butter Curry Recipes

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TURKEY WITH CURRIED PEANUT SAUCE



Turkey With Curried Peanut Sauce image

This is one of my favorite recipes from Better Homes and Garden's New Dieter's Cookbook. The best part of this dish is that it is only 184 delicious calories a serving. You can also pair the zesty peanut sauce with broiled or grilled pork chops. Top each serving with a few crushed roasted peanuts, if desired and serve on a bed of rice with some steamed broccoli spears.

Provided by NcMysteryShopper

Categories     Turkey Breasts

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb turkey breast tenderloin steaks
2 tablespoons reduced-fat peanut butter
2 tablespoons low-calorie apricot jam
1 teaspoon curry powder
1/2 cup skim milk
fresh chives (optional)

Steps:

  • Rinse turkey; pat dry with paper towels. Spray an unheated large skillet with nonstick coating. Preheat over medium heat. Add turkey; cook for 6 to 8 minutes or until tender and no longer pink, turning once. Transfer turkey to a serving plate; cover and keep warm.
  • In a small mixing bowl stir together the peanut butter, apricot spread, and curry powder. Stir in milk. Pour mixture into skillet; heat to boiling. Pour over turkey steaks. If desired, garnish with snipped chives.

Nutrition Facts : Calories 237.9, Fat 11.1, SaturatedFat 2.9, Cholesterol 74.4, Sodium 132.6, Carbohydrate 5.1, Fiber 0.6, Sugar 0.7, Protein 28.4

TENDER TURKEY AND PEANUT BUTTER CURRY



Tender Turkey and Peanut Butter Curry image

Normally seen at christmas or thanksgiving, turkey is an amazingly versatile, healthy food and deserves to be eatenall year round. Here's a quick, one pot recipe to whet tour appetite. Serve with my easy pilau rice.

Provided by Lene8655

Categories     Turkey Breasts

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
500 g turkey cutlets or 500 g turkey breast fillets, cubed
1 onion, chopped
2 garlic cloves, choppes
2 green chilies, seeded and chopped
2 teaspoons chopped fresh ginger
2 tablespoons Madras curry powder
400 g chopped tomatoes
200 ml coconut cream
2 tablespoons crunchy peanut butter
2 tablespoons chopped fresh coriander
salt & freshly ground black pepper

Steps:

  • Prehea the oven to 190 degrees centigrade. Heat the oil in a casserole dish and stir fry the turkey, onion, garlic, chillies, ginger and curry powder for 5 minutes until beginning to brown.
  • Add some salt and pepper then stir in the tomatoes, coconut cream and peanut butter. Cover with a tight fitting lid and bake for 45 minutes. Check the seasoning, stir in the corriander and serve with pilau rice.

Nutrition Facts : Calories 522, Fat 23.5, SaturatedFat 11.8, Cholesterol 75, Sodium 149.3, Carbohydrate 45.6, Fiber 3.9, Sugar 37.5, Protein 34.2

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