Turkey Breast Curry Katsu Recipes

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TURKEY CURRY



Turkey Curry image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 19

2 tablespoons coconut oil
1 yellow onion, diced
One 2-inch piece ginger, peeled and chopped
4 cloves garlic, chopped
1/4 cup chopped fresh cilantro stems (from 1 bunch), plus chopped fresh cilantro, for garnish
Kosher salt
1 tablespoon tomato paste
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
One 28-ounce can whole tomatoes
1 1/2 cups low-sodium turkey or chicken stock
1/2 pound russet potatoes, peeled and diced into 1/3-inch cubes
3 cups cubed turkey breast
1 cup frozen peas
1/4 cup heavy cream
2 tablespoons lime juice (from 2 limes)
Rice, for serving, optional

Steps:

  • Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the coconut oil and swirl to melt and coat the base of the pot. Add the onion, ginger, garlic, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
  • Add the tomato paste and stir to coat the vegetables. Add the curry powder, cumin, coriander and cayenne and stir to combine and toast the spices. Add the tomatoes, stock, and potatoes to the pot. Bring the mixture up to a boil, then turn the heat down to low, cover the pot and let simmer until the potatoes are very tender, about 25 minutes.
  • Add the turkey and peas to the pot and simmer until heated through, another 5 minutes. Turn off the heat and stir in the cream and lime juice.
  • Ladle the curry into bowls and garnish with the chopped cilantro. Serve with rice, if desired.

PORK KATSU CURRY



Pork Katsu Curry image

With the convenience of store-bought Japanese curry roux block, you can have a rich, comforting, savory weeknight curry in less than 20 minutes. The curry roux block helps put together this meal very quickly as there is no fuss from measuring and adjusting spices. Instead, you can rely on the blocks to yield a gravy-like curry sauce that looks like its been cooking for hours! Enjoy this curry over a bed of rice or plain udon or ramen noodles.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 cup white rice
1 tablespoon vegetable oil, plus more for frying
1 onion, cut into 3/4-inch pieces
2 carrots, cut into 3/4-inch pieces
1 pound turnips, peeled and cut into 3/4-inch pieces
2 cups low-sodium beef or chicken broth, plus more if needed
Kosher salt and freshly ground pepper
4 ounces Japanese curry mix
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 1/2 cups panko
4 1/2-inch-thick boneless pork loin chops (4 to 5 ounces each)

Steps:

  • Cook the rice as the label directs. Remove from the heat and set aside 5 minutes, then fluff with a fork.
  • Heat the vegetable oil in a large heavy pot over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add 2 cups water, the carrots, turnips, broth, 3/4 teaspoon salt and
  • a few grinds of pepper. Bring to a boil and add the curry mix; stir until combined. Reduce the heat to medium, cover and cook, stirring halfway through, until the sauce is thickened, about 10 minutes. Stir and add a little extra broth or water to thin, if needed; season with salt and pepper. Keep warm.
  • Put the flour, beaten eggs and panko in 3 shallow dishes. Season the pork with salt and pepper. Coat a pork chop in the flour, shaking off the excess. Dip in the egg, letting the excess drip off, then coat with the panko. Repeat with the remaining pork.
  • Fill another large pot with 2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 ̊ F. Deep-fry 2 pork chops until golden, about 6 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Repeat with the remaining 2 chops. Let rest 1 to 2 minutes.
  • Divide the rice among bowls and ladle in the warm curry. Slice the pork and serve on top.

Nutrition Facts : Calories 940, Fat 38 grams, SaturatedFat 12 grams, Cholesterol 170 milligrams, Sodium 1577 milligrams, Carbohydrate 102 grams, Fiber 6 grams, Protein 43 grams, Sugar 10 grams

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Top Asked Questions

What goes well with turkey breast curry katsu?
Michael Voltaggio gets carried away with his Turkey Breast Curry Katsu and saves the best leftovers for last with some Pumpkin Pie Egg Rolls with Cardamom Whipped Cream.
How to cook Turkey and peas Curry?
Add the turkey and peas to the pot and simmer until heated through, another 5 minutes. Turn off the heat and stir in the cream and lime juice. Ladle the curry into bowls and garnish with the chopped cilantro. Serve with rice, if desired.
What is the best way to cook a turkey breast?
A turkey breast is perfect for smaller appetites. And here are over 100 ways to cook it! A sliced and plated slow-cooker turkey breast dressed with gravy. Quick and easy way to cook turkey in the slow cooker. With only two ingredients, the only hard part is waiting.
How to cook Indian curry with vegetables?
Heat the vegetable oil in a large heavy pot over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add 2 cups water, the carrots, turnips, broth, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil and add the curry mix; stir until combined.

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