"Healthy & wonderfully yummy, this Sri Lankan turkey curry is a magical combination of traditional curry and a modern twist of a stir fry. Unlike chicken breast, turkey meat need bit more marinating to lock the flavours. Cut the meat into thin slices as it helps to marinate fairly quickly. If turkey breast is hard to come by, you can also substitute with chicken breast. Just give a try, you’ll love this dish."
400 Grams Turkey breast (cut in to stirps)
1/2 Teaspoon Curry powder
1/2 Teaspoon Chilli powder
1/2 Teaspoon Tumeric powder
1/2 Teaspoon Ground pepper
2 Tablespoon Soy sauce
1/2 Teaspoon Vinegar
1/2 Teaspoon Salt
3 Tablespoon Oil
1 Small Onion (chopped)
6 Clove Garlic (chopped)
4 Thin slice(s) Ginger (chopped)
1/2 Teaspoon Cumin seeds
1/2 Medium Tomato
1 Medium Banana pepper (cut in to pieces)
2 Bunch Coriander leaves (chopped (optional))
5 Small Basil leaves (chopped (optional))
1/2 Teaspoon Lemon juice
In a large mixing bowl add turkey, curry powder, chilli powder, ground pepper, turmeric, soy sauce, vinegar and salt together. Mix well all together. Let it marinate for about 15 minutes.
Heat oil in a sauce pan when oil is hot add marinate turkey in to the sauce pan and fry it for about 10 minutes on medium high.
Now add cumin seeds, 1/2 onion, garlic and ginger in to the sauce pan and stir well.
Add tomato in to the sauce pan stir well all together add little bit of water in to the sauce pan, cover and cook about 15 minutes.
Finally add banana pepper, 1/2 onion, basil and coriander in to the pan and mix well all together. Remove from the heat & serve hot.