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Dinner recipe · from the recipe book

Turkey Breast Tikka-Style Potato Curry

Tender yogurt-marinated turkey chunks and creamy-edged potatoes simmer in a gingery, lightly smoky tomato sauce finished with fresh cilantro.

Turkey Breast Tikka-Style Potato Curry

Ingredients

  • 1¼ lb600 gTurkey breast, boneless skinlesscut into 1-inch cubes
  • 1 container (6 oz)150 gPlain Greek yogurt, nonfat
  • 1½ tbsp20 gLemon juice
  • 2½ medium500 gRusset potatoespeeled and cut into 3/4-inch cubes
  • 14 oz400 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 medium119 gGreen bell peppercut into 1-inch pieces
  • 2 tbsp25 gCanola oil
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • 2 tsp4 gGround cumin
  • 1¾ tsp3 gGround coriander
  • ¾ tsp2 gGround turmeric
  • ½ tsp1 gGround cardamom
  • 1 tsp6 gSalt
  • 1¼ cups300 gWater
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Make the marinade: in a bowl, stir together half of the Greek yogurt, the lemon juice, half of the smoked paprika, half of the cumin and a third of the salt. Add the turkey breast, toss to coat and refrigerate for 30 minutes.
  2. While the turkey marinates, chop the onion, mince the garlic, grate the ginger, cube the potatoes and cut the green bell pepper.
  3. Heat half of the canola oil in a Dutch oven over medium-high heat. Add the marinated turkey in a single layer and sear 2 minutes per side until browned in spots but not cooked through; transfer to a plate.
  4. Lower the heat to medium and add the remaining half of the canola oil. Cook the onion 6 to 8 minutes until golden, then stir in the garlic and ginger for 1 minute.
  5. Stir in the remaining paprika, remaining cumin, the coriander, turmeric and cardamom for 30 seconds, then add the tomato paste and cook 1 minute.
  6. Add the canned tomatoes, the water, the potatoes and the remaining salt. Bring to a boil, cover, and simmer 15 minutes until the potatoes are nearly tender.
  7. Return the turkey and any juices to the pot with the green bell pepper. Simmer uncovered 8 to 10 minutes, stirring now and then, until the potatoes are soft, the sauce thickens and the turkey reaches 165°F (74°C).
  8. Take the pot off the heat and stir in the remaining half of the Greek yogurt until creamy. Scatter the cilantro over the top and serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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