- 4 tablespoons butter
- 3/4 cup chopped yellow onion
- 2 teaspoons finely chopped garlic
- 1 tablespoon grated fresh ginger
- 1 (1.5 ounce) pouch Hunt's® Recipe Ready™ Tomato Paste
- 2 tablespoons hot Madras curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 (28 ounce) can Hunt's® Diced Tomatoes, drained
- 1 cup chicken broth
- 1/4 teaspoon salt
- 1/2 cup heavy (whipping) cream
- 1/4 cup plain nonfat yogurt
- 3 cups shredded cooked turkey
- 1/4 cup chopped fresh cilantro
- 1 (16 ounce) package P. F. Chang's® Steamed White Rice
- Melt butter in large saucepan over medium-low heat. Add onion; cook 8 to 10 minutes or until caramelized, stirring occasionally. Add garlic and ginger; cook 1 minute or until fragrant.
- Stir in tomato paste; cook 2 minutes. Add curry powder, cumin, coriander and paprika; cook 1 minute more or until spices are fragrant. Stir in drained tomatoes, chicken broth and salt. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
- With a hand immersion blender, blend sauce until smooth, about 1 minute. Stir in heavy cream and yogurt. Add turkey; cook 3 minutes or until mixture is hot, stirring occasionally. Meanwhile, heat rice according to package directions. Top tikka masala with cilantro and serve with rice.
04/17/2018
recipepes.com
Turkey Tikka Masala, recipe
PT15M
PT1H
5
455 calories
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