Japanese Turkey Curry
 Potatoes, vegetables and ground turkey in a Japanese style curry sauce.
 Serves 6
 15 minutes preparation
 1 hour 15 minutes cooking
 1 hour 30 minutes
262 calories, 12g fat, 20g carb, 18g protein, 169mg sodium
4.7 (2) user ratings
  • 1 lbs lean ground turkey
  • 3 tbsp olive oil
  • 1 cup red onion, diced
  • 2 potatoes, russet or golden, medium size or 1 large
  • ½ head cauliflower
  • 2 cloves garlic, pressed
  • 1 tbsp fresh ginger, peeled and grated or minced
  • 1 cup reduced sodium chicken stock
  • 1 tbsp Mirin (味醂), Shaoxing wine (紹興酒) or dry sherry
  • 2 tbsp curry powder

In a large sauce pan, sauté onion in olive oil over low heat until translucent. Add meat to pan and cook until browned, flipping and chopping to make crumbles. Add garlic and ginger, sauté for 2 minutes. Add dry spices and mix thoroughly to coat meat. Add potatoes, chicken stock and cooking wine. Bring to a low boil and simmer for 30 minutes. Add cauliflower and any other vegetables, simmer for 20-30 minutes until done adding water as needed. Serve with rice.

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