Ingredients

  • 2 cups cooked turkey, shredded into strips
  • 1 1/2 tbsp flour
  • 1 tbsp olive or canola oil
  • 1 medium onion, thinly sliced
  • 4 large cloves garlic, minced
  • 4 tsp curry powder
  • 1/8 tsp cayenne pepper
  • 1 small red pepper, thinly sliced
  • 1/2 cup chicken broth
  • 1 1/2-2 cups mango nectar
  • 1 medium-large mango, chopped into cubes
  • 1/2 tsp each sugar, salt, and pepper
  • 3/4 cup frozen baby peas
  • cooked rice
  • chopped cilantro or parsley

Method of Preparation

  • Begin rice preparation 45 minutes before serving
  • Place the flour and turkey strips in a plastic bag, then shake until coated
  • Heat olive oil in a large skillet and sauté strips for a few minutes, then add onion and garlic, continue to sauté until they are golden. Add spices and red pepper.
  • Swish around for about 1 minute, then add broth, nectar, and sugar. Cook on medium heat until mixture starts to bubble.
  • Add peas and salt and pepper to taste. *If it seems too thick, add a little more mango nectar* Simmer for about two minutes until the peas are done.
  • Serve over rice and top with the chopped parsley or cilantro.