Turkey Mango Casserole/Stew |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 3 |
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A different take on the traditional apricot chicken casserole. Ingredients:
500 g lean boneless skinless turkey thighs, cubed |
1 tablespoon plain flour |
1 teaspoon curry powder |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 teaspoon dried herbs |
1 large ripe mango, cubed |
3 medium carrots, sliced into rounds |
1 large red onion, sliced into rounds |
2 large garlic cloves, roughly chopped |
375 ml reduced-sodium chicken broth |
mashed potatoes, to serve |
Directions:
1. Preheat oven to 150°C.
2. Combine turkey, curry powder, salt, pepper and herbs in a plastic bag and shake to coat.
3. Spray an oven-proof dish with olive oil and layer the coated turkey, onion, mngo, garlic and carrots. Pour over chicken broth and cook, covered, for 1 hour.
4. Remove lid and return to a 200°C oven for an additional 1/2 hour to 3/4 hour until liquid has absorbed and a thick consistency is achieved.
5. Serve with mashed potato.
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