Curried Turkey Breast
Easy curried turkey breast with tomatoes and curry. Ready in about 30 minutes. Serve with basmati rice or warm flatbread.
Feel free to make this recipe your own by adding chopped vegetables, yogurt, and fresh herbs.
Submitted by: Blueberry from Chicago, IL
Yield: 4 servings
- Quick, flexible one-pot curry using cubed turkey breast, stewed tomatoes, onion, butter, and curry powder.
- Simmer 15 to 20 minutes until turkey reaches 165 F or is no longer pink. Finish with cilantro and yogurt.
- Customize with vegetables, swap dairy for coconut milk, and serve with basmati rice or flatbread.
Spices
Featured in this Recipe
Preparation Instructions:
Mix turkey with tomatoes, onion, butter, and curry powder. Salt to taste.
Place in large sauce pan and bring to simmer. Simmer for 15-20 minutes.
Garnish with freshly chopped cilantro and plain yogurt.
Serve with warm flatbread or basmati rice.
thespicehouse.com
More About This Recipe
Curry is a mix of spices that is often used in Indian cuisine. This recipe uses tomato, onion, and turkey breasts, but feel free to use any chopped vegetables you have on hand, or chicken instead of turkey breasts.
What To Serve With Curry
This curry turkey breast recipe works great served over basmati rice, or dosas, and with pickled vegetables. If you’d like to see more Indian recipes check out this cucumber yogurt (Raita).
Frequently Asked Questions
Can I use other turkey cuts besides breast?
Yes. Boneless turkey thighs work well and stay moist but need slightly longer simmering. If you use bone-in pieces, increase simmer time until the meat is cooked through and reaches 165 F. Adjust cooking time for larger pieces or whole breasts.
How do I know when the turkey is fully cooked?
Cook until the turkey is no longer pink and a meat thermometer reads 165 F (74 C). Cubed breast usually finishes in 15 to 20 minutes of simmering.
How can I reduce or increase the curry heat?
Reduce heat by cutting the curry powder amount or adding plain yogurt or coconut milk to mellow spice. Increase heat by adding more curry powder, a pinch of cayenne, or chopped fresh chilies.
Can I make this dairy-free or vegan?
To make it dairy-free, swap butter for neutral oil and use coconut yogurt or omit the yogurt garnish. For a vegan version replace turkey with firm tofu, chickpeas, or mixed vegetables and follow the same method.
What vegetables can I add and when should I add them?
Good options are bell peppers, carrots, potatoes, peas, cauliflower, and spinach. Add firm vegetables like carrots and potatoes with the tomatoes so they soften. Add quick-cook greens or peas in the last 5 minutes.
How do I thicken the sauce if it is too thin?
Simmer uncovered to reduce liquid. Stir in a tablespoon of tomato paste or make a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and stir it in while simmering until it thickens.
How long does the dish keep and how should I reheat it?
Store in an airtight container in the fridge for 3 to 4 days. Freeze for up to 3 months. Reheat gently on the stove over low heat with a splash of water or broth, or microwave in short bursts, stirring between intervals.
What should I serve with curried turkey breast?
Serve with basmati rice, warm flatbread, or naan. Add plain yogurt or coconut yogurt and chopped cilantro on top. A simple cucumber salad or pickled chutney also pairs well.
Can I use other turkey cuts besides breast?
Yes. Boneless turkey thighs work well and stay moist but need slightly longer simmering. If you use bone-in pieces, increase simmer time until the meat is cooked through and reaches 165 F. Adjust cooking time for larger pieces or whole breasts.
How do I know when the turkey is fully cooked?
Cook until the turkey is no longer pink and a meat thermometer reads 165 F (74 C). Cubed breast usually finishes in 15 to 20 minutes of simmering.
How can I reduce or increase the curry heat?
Reduce heat by cutting the curry powder amount or adding plain yogurt or coconut milk to mellow spice. Increase heat by adding more curry powder, a pinch of cayenne, or chopped fresh chilies.
Can I make this dairy-free or vegan?
To make it dairy-free, swap butter for neutral oil and use coconut yogurt or omit the yogurt garnish. For a vegan version replace turkey with firm tofu, chickpeas, or mixed vegetables and follow the same method.
What vegetables can I add and when should I add them?
Good options are bell peppers, carrots, potatoes, peas, cauliflower, and spinach. Add firm vegetables like carrots and potatoes with the tomatoes so they soften. Add quick-cook greens or peas in the last 5 minutes.
How do I thicken the sauce if it is too thin?
Simmer uncovered to reduce liquid. Stir in a tablespoon of tomato paste or make a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and stir it in while simmering until it thickens.
How long does the dish keep and how should I reheat it?
Store in an airtight container in the fridge for 3 to 4 days. Freeze for up to 3 months. Reheat gently on the stove over low heat with a splash of water or broth, or microwave in short bursts, stirring between intervals.
What should I serve with curried turkey breast?
Serve with basmati rice, warm flatbread, or naan. Add plain yogurt or coconut yogurt and chopped cilantro on top. A simple cucumber salad or pickled chutney also pairs well.
I made this for my family and they really liked it. I eliminated the butter so that it wasn’t as high in fat.