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Serves 4


4 turkey breasts, skinned and deboned
1 tbsp. all-purpose flour
1 tsp. salt
1 tsp. black pepper
2 tbsp. sunflower oil
1/2 cup vegetable bouillon
1 tbsp. Major Grey mango chutney
1 tsp. medium curry paste
3 tbsp. thick set natural Greek yogurt
1 tsp. salt
1 tsp. coarsely ground black pepper
12 oz. boiled new potatoes, peeled
1 tbsp. butter
4 oz. steamed baby carrots
4 oz. boiled sweet peas


Season flour with salt and black pepper. Dip turkey breasts in flour and coat completely. Fry in heated sunflower oil for 3 minutes on each side until browned. Set aside.

In another pan, add vegetable bouillon, mango chutney, medium curry paste, salt, and black pepper. Bring to a boil.

Add turkey breasts and simmer for 8 minutes until tender and bouillon has reduced by half. Remove breasts and keep warm.

Stir yogurt into bouillon. Heat gently for 3 minutes. Do not let it simmer or boil because the yogurt will curdle.

Put butter on the potatoes and toss. Serve turkey breasts on individual dinner plates, drizzled with the yogurt bouillon sauce. Serve hot with the buttered potatoes, steamed carrots, and boiled peas.