Title: Cold Poached Turkey W/curry
Categories: Poultry Ethnic Microwave
Yield: 6 Servings
| 2 | | Turkey tenderloins (about 1- Pounds) |
| 2 | tb | Lemon juice |
| 2 | ts | Chicken bouillon granules |
| 1/8 | ts | Crushed red pepper |
| 1 | sm | Onion, cut into fourths |
| 1 | | Cl Garlic, cut in half |
| | | Leaf lettuce |
| | | Curry sauce |
| 1 | c | Plain yogurt |
| 1 | tb | Chutney |
| 2 | ts | Chopped fresh cilantro |
| 1 | ts | Curry powder |
| | | Dash of ground pepper (caye |
Cold Poached Turkey with Curry Sauce. Place turkey tenderloins, lemon
juice, bouillon granules, red pepper, onion and garlic in Dutch oven. Add
just enough water to cover turkey (2-1/2 to 3 cups). Heat to boiling;
reduce heat. Cover and simmer about 30 minutes or until juices run clear.
Refrigerate turkey in broth until cool. Prepare Curry Sauce.Line serving
platter with leaf lettuce. Slice turkey diagonally across the grain into
1/4-inch slices. Arrange turkey in two rows of overlapping slices on
serving platter. Spoon some of the Curry Sauce evenly over turkey. Serve
with remaining Curry Sauce. Garnish with tomato wedges and cilantro if
desired. 6 SERVINGS; 175 CALORIES PER SERVING.CURRY SAUCEMix all
ingredients. Refrigerate.