- 1 lb. turkey cutlets, cut into 4 portions
- 1/4 tsp. salt, or to taste
- Freshly ground pepper to taste
- 2 tsp. extra virgin olive oil
- 1/2 c. finely chopped onion
- 3 cloves garlic, minced
- 1-2 tsp. curry powder
- 3/4 c. apple or pineapple juice
- 1/2 c. dried apricots, chopped
- 1 tsp. cornstarch mixed with 1 tbsp. cold water
- 4 scallions, thinly sliced
- 2 tbsp. slivered fresh mint (optional)
- 1/4 c. low-fat plain yogurt
- Pat turkey cutlets dry with paper towels; sprinkle with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add turkey and cook until browned on both sides and no longer pink in the center, 2 to 3 minutes per side. Transfer to a plate, and set aside.
- Add onion to the pan; cook, stirring, for 1 minute. Add garlic, ginger, and curry; cook, stirring, until fragrant, about 30 seconds. Add juice and apricots; bring to a simmer. Cook until the apricots are plump and the liquid is slightly reduced, about 3 minutes.
- Add cornstarch mixture to the pan and cook, stirring constantly, until thickened, about 1 minute. Return the turkey and any accumulated juices to the pan. Cook, turning the cutlets a few times, until coated and heated through, 1 to 2 minutes. Stir in scallions and mint (if using).
- Serve immediately, with a dollop of yogurt.
This recipe first appeared in the November 2014 edition of the HealthPerks newsletter.