Indian

Turkey Curry Cutlets takes 20 minutes to prepare.

Turkey Curry Cutlets takes 25 minutes to cook.

Turkey Curry Cutlets makes 4 servings.

The ingredients for Turkey Curry Cutlets are:

Olive Oil, 2 tbsp (remove)
*Trader Joe's Turkey Breast Cutlets (ss = 1 cutlet), 21 oz (remove)
Onions, raw, .5 medium (2-1/2" dia) (remove)
Garlic, 3 cloves (remove)
Chicken Broth, 1.5 cup (8 fl oz) (remove)
Fage - 0%, 8 oz (remove)
*Rice Wine Vinegar, 2 tbsp (remove)
Curry powder, 1 tbsp (remove)
*Onion powder, 1 tbsp (remove)
Ginger, ground, .5 tsp (remove)
*Cumin, ground, .5 tsp (remove)
Salt, 1 tsp (remove)
Pepper, black, 1 tsp (remove)
Pepper, red or cayenne, .25 tsp (remove)
Peas, frozen, .75 cup (remove)
Parsley, .25 cup (remove)

Here is how you make Turkey Curry Cutlets:

Pound out the cutlets to 1/8 - 1/4" thicknessfinely dice onion & garlicPre-heat large skillet / dutch oven (lots of surface area)add olive oil & s&p seasoned cutletsbrown on each side (2 mins per side)remove & set asideadd onions & cook until start to softenadd garlic, stir & cook for 2 more mins.add chicken stock/brothwhile stock is reducing, mix yogurt & spices in bowlturn down heat to low, and add yogurtstirring constantlyadd turkey cutlets back to sauce & add peascook covered for 10 minutesremove from heat & add fresh parsleyserve over basmati rice (makes 4 servings)Number of Servings: 4Recipe submitted by SparkPeople user SSHELTON3.

The nutritional information for Turkey Curry Cutlets is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 277.4

• Total Fat: 7.4 g
• Cholesterol: 80.6 mg
• Sodium: 1,312.8 mg
• Total Carbs: 11.3 g
• Dietary Fiber: 2.4 g
• Protein: 39.2 g

Turkey Curry Cutlets is Indian cuisine.