Ontario turkey thighs or breasts are marinated until tender in this classic marinade of garlic, ginger and curry paste. Prepared grilled or oven roasted, the bold flavours of tandoori and cooling mint yogurt sauce are sure to please. Plan for leftovers and serve on fresh Naan with lettuce and shredded apples for a nutritious lunchtime treat.
1/2 cup (125 mL) low fat plan yogurt
2 garlic cloves, minced
2 tsp (10 mL) minced ginger
1 tbsp (15 mL) curry paste
2 lb (1 kg) bone-in, skinless Ontario turkey thighs or breasts
Mint Yogurt Sauce:
1/2 cup (125 mL) low fat plain yogurt
1/2 cup (125 mL) coarsely grated cucumber
1/4 cup (50 mL) chopped fresh mint
1/4 cup (50 mL) chopped fresh cilantro
salt, to taste
In large shallow casserole, combine yogurt, garlic, ginger and curry paste. Add turkey, turning to coat completely. Let sit for 30 minutes or up to one day (covered in the refrigerator).
Transfer the turkey pieces to a foil-lined rimmed baking sheet. Roast in a 425°F (220°C) oven until the turkey pieces are cooked through, registering 170°F (77°C) on a meat thermometer, about 35 to 40 minutes.
Meanwhile, in small bowl, whisk together, yogurt, cucumber, mint, cilantro and salt.
Serve turkey with sauce and steamed basmati rice if desired.
Makes 4 to 6 servings.
Per serving: about 220 cal, 19 g pro, 14 g total fat (3.5 g sat fat), 6 g carb, 2 g fibre, 100 mg chol, 310 mg sodium. %RDI: iron 8%, calcium 8%, vit A 6%, vit C 10%