Ingredients:
1 package Honeysuckle White or Shady Brook Farms Turkey Breast Cutlets, cut into 1-inch pieces
Salt and black pepper, optional
2 T. olive oil, divided
1/2 red onion, sliced
1/2 t. ground ginger
1/2 t. garlic
1/2 t. curry powder
2 medium carrots, diced
2 T. water
2 T. fat-free plain yogurt
1/2 t. fat-free half-and-half
2 cups instant white rice, prepared according to package directions

Instructions:

Heat 1 tablespoon oil in medium nonstick skillet over medium-high heat. Sprinkle salt and black pepper over turkey and cook, stirring constantly until no longer pink, about 5 minutes. Add remaining oil and onion; cook until onion is softened, about 5 minutes. Add ginger and garlic; cook 10 seconds. Add curry powder; stir to coat turkey. Add carrots; cook 2 minutes. Add water; reduce heat to medium.

Continue to cook 2 to 4 minutes or until carrots are softened. Remove skillet from heat. In small bowl, combine yogurt and half-and-half; mix well. Combine with turkey and serve over cooked rice.

All materials are courtesy of Honeysuckle White and Shady Brook Farms Turkey.

Published in the February 8, 2006 issue of Farm World.