Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon curry powder
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon avocado oil
  • 1 medium onion (, chopped (6 oz))
  • 14 oz frozen bell pepper slices ((or use three large bell peppers, chopped))
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon minced fresh ginger root
  • 3 cups cooked turkey breast (skinless, cut into chunks (16 oz))
  • 2 cups reduced-sodium chicken broth
  • 2 teaspoons cornstarch

Instruction

  • Mix the spices in a small bowl. Set aside.
  • Heat the oil in a large, deep skillet over medium-high heat, about 2 minutes. Add the onions and the frozen bell peppers. Cook, stirring occasionally, until the peppers have defrosted and the onion is tender, about 5 minutes. If using fresh peppers, add a splash of water if the pan gets too dry.
  • Stir in the garlic, the ginger and the spices, then add the turkey and stir to coat.
  • Add the broth. Bring to a boil over high heat, then turn the heat down to medium-low and simmer the curry, uncovered, for 5 minutes.
  • Mix the cornstarch with 2 tablespoons of cold water. Stir the mixture into the curry. Keep stirring until the curry thickens, about 1 more minute. Serve immediately, over rice or cauliflower rice.