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Turkey Breast in Tamarind Sauce (M, TNT)
Source: Unknown
Serves: 8

2-1/2 pounds turkey tenderloin or breast, cut into 1-1/2" cubes (used a large turkey breast)
2 tablespoons low-sodium soy sauce (used regular)
3 garlic cloves, pressed or minced (used more)
1 medium onion, finely chopped (used a large onion)
1/2 teaspoon dried thyme (used more)
1/2 teaspoon dried oregano (used more)
Freshly ground pepper to taste
2 tablespoons vegetable oil (used peanut oil)
1 2/3 cup chicken stock (or one 14 1/2 ounce can) (used canned stock)
3 tablespoons tamarind sauce [click here if commercial not available in your area]
1 tablespoon dry sherry (used more)
1 celery rib, finely chopped (used more)

In a large bowl, mix the turkey, soy sauce, garlic, chopped onion, thyme, oregano, and freshly ground pepper. Cover and refrigerate, allowing mixture to marinate for at least one hour. (I mixed the ingredients in a bowl then put the turkey cubes and mixture into a large plastic bag to marinate in the refrigerator overnight. Made turning it from time to time easier).

In a large non-stick skillet or Dutch oven (I used a large oval roaster pot because I doubled the recipe) heat half the oil over medium-high heat. Add half the turkey and quickly brown. Remove from pan, and brown the remaining turkey in remaining oil. Combine all the turkey in the pan with chicken stock, tamarind sauce, dry sherry and celery. (I combined the stock, tamarind sauce, sherry and celery in a bowl, stirred to dissolve the tamarind into the liquid and then poured it over the turkey in the pot). Reduce the heat to a simmer and cook for about an hour, stirring occasionally, until sauce has become thick by reduction. This could also be served with forks or toothpicks as part of a buffet.

Poster's Notes:
We had dinner guests last night and served this as the main course. It was easy, different and quite delicious. The hardest part was finding the Tamarind sauce. I had never used it, but it is available in Indian grocery markets. Look for Tamarind Concentrate on the label it said to add a teaspoon to a family dish for flavor. This recipe called for 3 tablespoons. Would that be a lethal dose??? Tamarind sauce is a thick, dark paste made from the seeds of the tamarind pod. It adds a sour, fruity flavor that is recognizable as one of the ingredients in Worcestershire sauce. It is a low-fat ingredient that gives a pleasant aroma to curries, vegetable stews, chutneys, seafood and meat dishes. I added all 3 tablespoons. The resulting dish was delicious and unusual. It was nice with Basmati rice (which I "doctored" with cardamom seeds, whole cloves, a bay leaf, and some cumin seeds) while it cooked in the rice steamer. The aromas in the house were WONDERFUL. Enjoy!!

Posted by Steve & Marilyn Kerman

Nutritional Info Per Serving: N/A