Mango Chutney

Mango Chutney Turkey with Rice

Mango Chutney Turkey With Rice

Ingredients

Makes 4 :Servings

Prep: 20 minutes

Cooking Time: 20 minutes

Serving size 1/4 of recipe

Calories 292 Protein 32 g Carbohydrates 20 g Fat 10 g Fiber 5 g Sugar 12 g Sodium 157 mg

For the sauce

• 1/3 cup mango chutney
• 1/3 cup coconut milk (with cream at the top)
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 tablespoon curry powder
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon ground turmeric (optional)
• 1 pound turkey breast cutlets or chicken breasts or tempeh, cut into 1-inch pieces
• 1 medium head of cauliflower or 4 cups cauliflower rice
• 1/2 tablespoon olive oil
• 1/3 cup diced white onion
• 1/2 green bell pepper, seeded and diced
• juice of 1 lemon
• sea salt and black pepper
• garnish: chopped fresh mint

Method

1. To make the sauce, whisk together the chutney and coconut milk
2. Set aside
3. To a large nonstick skillet over medium-low heat, add the olive oil, garlic, curry powder, cayenne (if using), and turmeric (if using)
4. Cook until the seasonings smell very potent, 2 to 3 minutes, being careful not to burn the garlic
5. Add the turkey pieces and cook until the outside has turned white with a brown sear along the edges, about 8 minutes
6. Reduce the heat, then pour in the sauce and fold everything together
7. Cook on low heat for an additional 3 to 5 minutes, then immediately remove from the heat to allow the sauce to thicken
8. To make your own cauliflower rice, remove the stems from the head of cauliflower and cut off the florets
9. Place them in a high-powered blender or food processor, then pulse until you have a thick, ricelike texture
10. Do not pulverize it
11. Transfer the rice to a thin towel or sturdy paper towels, then wrap it up tightly and squeeze out the excess water
12. You may need to do this a few times to get as much water out as possible
13. To a large nonstick skillet over medium heat add the olive oil, onion, and bell pepper
14. Cook the onion until it is translucent and the pepper softens, about 6 minutes
15. Stir in cauliflower rice
16. Squeeze in the lemon juice and mix everything together
17. Slightly reduce the heat and cover the skillet with a lid so that the cauliflower steams and becomes tender, being careful not to let it burn
18. Cook for an additional 5 to 7 minutes, then season to taste with salt and pepper
19. Serve the turkey over the cauliflower rice