Garam Masala Turkey with Turmeric Coconut Rice
Indian-Spiced Garam Masala Turkey Medallions with Golden Turmeric Coconut Rice
Ingredients:
For the Garam Masala Turkey:
1.5 lbs turkey breast, cut into 1-inch thick medallions
2 tablespoons vegetable oil
2 tablespoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt
1/2 teaspoon black pepper
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 medium onion, finely diced
1 red bell pepper, diced
1 cup plain yogurt
1/4 cup fresh cilantro, chopped
1 tablespoon lemon juice
Fresh cilantro and lemon wedges for garnish
For the Turmeric Coconut Rice:
2 cups basmati rice, rinsed and drained
1 tablespoon vegetable oil
1 teaspoon mustard seeds
1 small onion, finely diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground turmeric
1/2 teaspoon salt
1 can (14 oz) coconut milk
1.5 cups water
1/4 cup toasted cashews, roughly chopped
2 tablespoons fresh cilantro, chopped
Directions:
For the Garam Masala Turkey:
In a small bowl, mix together garam masala, cumin, coriander, turmeric, cayenne, salt, and black pepper.
Place turkey medallions in a large bowl and sprinkle with half of the spice mixture, rubbing it into the meat. Let marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add turkey medallions and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove from pan and keep warm.
In the same skillet, add remaining oil. Add onions and cook until translucent, about 3 minutes.
Add garlic, ginger, and bell pepper. Cook for another 2 minutes until fragrant.
Add remaining spice mixture and stir for 30 seconds until aromatic.
Reduce heat to low and stir in yogurt. Heat through but do not boil (to prevent curdling).
Return turkey to the skillet and coat with the sauce. Stir in cilantro and lemon juice.
Simmer for 2-3 minutes until heated through and flavors have melded.
For the Turmeric Coconut Rice:
Heat oil in a medium saucepan over medium heat.
Add mustard seeds and cook until they start to pop, about 30 seconds.
Add onion and cook until soft and translucent, about 3 minutes.
Add garlic and ginger, cook for another minute until fragrant.
Add turmeric and salt, stir to coat the onion mixture.
Add rinsed rice and stir to coat with the spiced oil mixture.
Pour in coconut milk and water, stir once, and bring to a boil.
Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
Remove from heat and let stand, covered, for 10 minutes.
Fluff rice with a fork and fold in toasted cashews and cilantro.
To serve, place a mound of turmeric coconut rice on each plate and top with turkey medallions and sauce. Garnish with additional fresh cilantro and lemon wedges.
Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 1 hour
Kcal: 480 kcal | Servings: 6 servings