Ingredients

• 1 pound turkey cutlets, cut into four portions (see Ingredient note)
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 2 teaspoons extra-virgin olive oil
• 1/2 cup finely chopped onion
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1-2 teaspoons curry powder
• 3/4 cup apple or pineapple juice
• 1/2 cup dried apricots, chopped
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water
• 4 scallions, thinly sliced
• 2 tablespoon slivered fresh mint, (optional)
• 1/4 cup low-fat plain yogurt

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Cooking Directions

Step 1

Pat turkey cutlets dry with paper towels; sprinkle with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add turkey and cook until browned on both sides and no longer pink in the center, 2 to 3 minutes per side. Transfer to a plate and set aside.

Step 2

Add onion to the pan; cook, stirring, for 1 minute. Add garlic, ginger and curry; cook, stirring, until fragrant, about 30 seconds. Add juice and apricots; bring to a simmer. Cook until the apricots are plump and the liquid is slightly reduced, about 3 minutes.

Step 3

Add cornstarch mixture to the pan and cook, stirring constantly, until thickened, about 1 minute. Return the turkey and any accumulated juices to the pan. Cook, turning the cutlets a few times, until coated and heated through, 1 to 2 minutes. Stir in scallions and mint (if using). Serve immediately, with a dollop of yogurt.