TURKEY CURRY SKILLET
1 1/4 pounds ground turkey
1 small onion onion, sliced thin, about 2 1/2 ounces
2 teaspoons garlic, minced
2 teaspoons fresh ginger, grated
1 medium tomato, diced, about 4 1 /2 ounces
1/2 cup coconut milk
1/2 cup water
2 tablespoons fresh cilantro, chopped
Spice Mixture:
4 teaspoons ground coriander
1 teaspoon cumin
1/8 teaspoon turmeric
1/8 teaspoon cayenne
1/8 teaspoon pepper
1/8 teaspoon cinnamon
1/8 teaspoon cloves
1 teaspoon salt
1/4 teaspoon xanthan gum
Combine the spice mixture in a small bowl; set aside. In a large skillet, brown the turkey along with the onion, garlic and ginger; drain off any excess grease. Add the spice mixture and mix well. Cook and stir about 2 minutes to bring out the flavors of the spices. Stir in the tomato, coconut milk and water; simmer 10 minutes. Stir in the cilantro just before serving.
Makes 4 servings
Can be frozen
Per Serving: 378 Calories; 27g Fat; 26g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
This is based on Chandran's Chicken Curry but with ground turkey instead of boneless chicken thighs. It tastes very good and was simple and quick to make. I think it almost took longer to measure and prep the ingredients than to do the cooking. Click the photo to see a close-up.