1 snack-size cup (4 ounces) pineapple tidbits, drained
1 tablespoon diced pimientos
Hot cooked rice, optional
Directions
In a large skillet, saute the green pepper, celery and onions in oil until crisp-tender. Stir in the turkey, water chestnuts and almonds.
In a small bowl, whisk the flour, curry powder, paprika, basil and broth until blended; stir into skillet. Stir in pineapple and pimientos. Cover and simmer for 3-5 minutes or until heated through. Serve with rice if desired.
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Average Rating:
dmwilmoth
Jan 8, 2011
Thought this was a nice, different kind of meal for us. I had never added a fruit to a meat dish, so I was really surprised how much I liked it! I did double this because we have a family of four, and I used cippoline onions because there were no green onions at the store (weird). But the substitute worked absolutely fine. Was slightly spicy, but not too bad. I used the smaller measurement on the curry. Good and healthy and will definitely make again!
Reviews
Thought this was a nice, different kind of meal for us. I had never added a fruit to a meat dish, so I was really surprised how much I liked it! I did double this because we have a family of four, and I used cippoline onions because there were no green onions at the store (weird). But the substitute worked absolutely fine. Was slightly spicy, but not too bad. I used the smaller measurement on the curry. Good and healthy and will definitely make again!
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