Indian Style Tangy Turkey
|Water||2 Cup (32 tbs)|
|Cinnamon stick/1/4 teaspoon ground cinnamon||1|
|Raw rice||1 Cup (16 tbs)|
|Olive oil/Vegetable oil||1 Tablespoon|
|Garlic||3 Clove (15 gm) (Minced/ Crushed Through A Press)|
|Ground ginger||1 Teaspoon|
|Cayenne pepper||1 Pinch|
|Canned stewed tomatoes||1 Cup (16 tbs) (With Their Juice)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Black pepper||3⁄4 Teaspoon|
|Turkey scallops||1 Pound|
|Sour cream||1⁄4 Cup (4 tbs)|
|Yogurt||1⁄4 Cup (4 tbs)|
|Frozen peas||10 Ounce (1 Package)|
|Chopped cilantro||1⁄4 Cup (4 tbs)|
1 In a medium saucepan, bring the water and cinnamon to a boil over medium-high heat. Add the rice, reduce the heat to medium-low, cover and simmer until the rice is tender and all the liquid is absorbed, about 20 minutes. Discard the cinnamon stick.
2 Meanwhile, cut the onion into thin slices. In a medium skillet, warm 1 tablespoon of the butter in the oil over medium-high heat until the butter is melted. Add the onion and garlic and cook until the mixture is light golden, 3 to 5 minutes.
3 Add the remaining 1 tablespoon butter, the cumin, ginger, nutmeg and cayenne, and cook, stirring, until the spices are fragrant, about 30 seconds. Blend in the flour and cook, stirring, for 30 seconds.
4 Add the stewed tomatoes and their juice, the chicken broth, salt, black pepper and sugar. Bring the mixture to a boil, stirring constantly, until the sauce has thickened slightly, about 3 minutes. Reduce the heat to low, cover and simmer while you prepare the turkey.
5 Cut the turkey across the grain into 1/4 inch-wide strips. In a small serving bowl, blend the sour cream and yogurt.
6 Uncover the sauce and bring it to a boil over medium-high heat. Add the turkey and peas, and cook, stirring frequently, until the turkey is just cooked through, about 5 minutes.