14ozfrozen bell pepper slices(or three large bell peppers, chopped)
1tablespoonfresh garlicminced
1teaspoonfresh ginger rootminced
3cupscooked turkey breastskinless, cut into chunks (16 oz)
2cupsreduced-sodium chicken broth
2teaspoonscornstarch
Instructions
Mix the spices in a small bowl. Set aside.
Heat the oil in a large, deep skillet over medium-high heat, for 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.
Video
Notes
The challenge when making this recipe is that we're using cooked meat and then cooking it some more. This could potentially result in the turkey meat drying out.However, as you've probably noticed, we're cooking it minimally - basically just reheating it. Having said that, the juicier the meat you start off with, the better the end result will be.Cooked leftovers generally keep in the fridge, in an airtight container, for up to 4 days. But since we're using cooked turkey in this recipe, you should start counting those four days from the day you originally cooked the turkey.