The picturesque Amalfi coast, which is near Naples, is known for its traditional Italian limoncello. It’s generally produced using Sorrento lemons, which are big, flavorful, and a very distinctive Italian product.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon sesame oil
- 2 pounds ground turkey thigh meat
- 1 onion, chopped
- 3 cloves garlic, pressed
- 1 (14.5 ounce) can garbanzo beans (chickpeas), drained
- 1 (14.5 ounce) can diced tomatoes
- 2 tablespoons curry powder
- ½ cup bottled sweet chili sauce
- ½ cup coconut milk
- salt and ground black pepper to taste
- 1 teaspoon red pepper flakes (Optional)
Instructions
- Heat the sesame oil in a skillet over medium heat; cook the turkey with onion and garlic in the oil until the meat is no longer pink, 10 to 15 minutes. Chop the meat up into crumbles as it cooks. Stir in the garbanzo beans, tomatoes, curry powder, chili sauce, and coconut milk; bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Season with salt, black pepper, and crushed red pepper flakes.
Nutrition Facts
| Calories | 424 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 6 g |
| Protein | 36 g |
| Saturated Fat | 7 g |
| Sodium | 706 mg |
| Sugars | 6 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Yum, yum, yum! Used 1# of turkey but kept everything else the same. Will definitely be making this again!
Fantastic. I made it with beef and turkey. They were both great.
Great recipe – quick, easy and relatively healthy. I’ve made it twice and changed it a little the second time – only used one pound of ground turkey and doubled the chickpeas and tomatoes. Also, I eat it plain instead of over rice, so it’s more like a stew – yummy!
This has totally become one of my go to recipes. It’s quick, easy and delicious! Absolutely a crowd pleaser! I halved the meat but kept all other ingredients the same with increased red pepper flakes. Perfect!
So easy to make and delicious!
Easy and delicious. I substituted red lentils for the chick peas. The hubby had thirds.
I didn’t have chili sauce and did not miss it. I added a hand full of raisins and that worked well. I used the whole can of coconut milk and it was just the right amount . I like that the dish was quick to make, healthy, inexpensive, and tasted great.
i made this for bf and his daughter and they both enjoyed it.. i subbed 19 oz of tofu (that i pan fried ahead of time) for the turkey and used 1/2 red curry paste and 1/2 yellow curry powder for all the curry powder.. i also added a can of straw mushrooms and think some roasted red peppers would have gone great in this.. i thought there was going to be more of a sauce and would have added more coconut milk in the beginning if i would have thought of it, but it was still good over brown rice.. bf added sriracha and his daughter added soy sauce.. i wouldn’t call this authentic by any means but it was a fast, easy dinner and i always appreciate that.. ty for the recipe
Quick and easy to make and my husband – who would happily eat curry at every meal – loved it. I made it exactly as written and I’ve already made it twice since finding the recipe last week!
This is amazing! We used diced chicken instead of the turkey. It is a total 5 and gives our favorite Indian restaurant a run for its money. And, as a working Mom – it is fast and easy!
It was good. We go through a lot of healthy recipes and quite a few don’t make the edible category. I used ground breast meat turkey, salt free diced tomatoes, (rinsed) 50% sodium garbanzo beans and lower fat coconut milk. I wouldn’t call it spicy, nor would I exactly call it curry, but it has a nice flavor and I’ll definitely make it again.
This was a really tasty, easy way to fix ground turkey.
I do add a 2nd can of chickpeas if using the 2lbs of meat….the time I only made it w/1lb was a big mistake,as I can’t stand not having leftovers of this dish.I have always used the Thai style sweet chili sauce,as that’s what I thought was being called for,but based on comments,I wonder if I was supposed to b using the very different Heinz ketchupy chili sauce (doesn’t matter because I’ll never change it now) Like others suggest,I use the remainder coconut milk when cooking up jasmine rice to serve this with. I also like to top it w/a lil cilantro & chopped peanuts,if handy. The brands of (reg)curry powder out there,I found out,vary greatly in heat factor,some not spicy at all….I didn’t know this,& the type I use here is spicy compared to what I’ve bought before….that’s ok,the flavour is so good,& the heat is balanced by the addition (I guiltily added to recipe) of some raisins & diced mango…. Despite the heat,my kids always ask for 2nds(not to step on toes,but the addition of the fruit is Wonderful!) so forgive me if I did add my own spin,but thank u SO much for what has become one of my most favourite dishes(& this from a gal who IS NOT a ground turkey fan)
I made this last night for dinner but used chicken thighs instead. Delicious! Quick, easy and tremendous flavor. I used one of the other poster’s suggestion and used the extra coconut milk in the Jasmine rice that accompanied this dish so well. I not only made it last night, but am making it again tonight- a double batch this time!
Soooo good . Spicy, flavourful, and delicious. My husband is not a big fan of curry so this was not that great to him but I thought it was excellent .
Used 2.5 cups leftover Thanksgiving turkey, finely shredded; was lucky to find sweet chili sauce at Krogers. Added about 2/3 cup raisins, increased coconut milk to 2/3 cup, and used the rest in the rice. Served with mango chutney. It was a lively and interesting dish, and a great way to use up leftover turkey. Very tasty. Will I make it again? Probably not. Too many other recipes to try, but I do highly recommend trying this. It may turn out to be one your favorites.
Awesome recipe but I did make lots of changes as follows: 0) used bacon grease to cook up onion 1) did not use turkey – didn’t have 2) used a whole can of coconut milk plus at least one cup of chicken broth 3) threw in 1 cup rice and cooked it in sauce 4) did not use chili sauce – didn’t have 5) added peas at end
Fairly easy and fast to make for a good meal.
Followed the recipe except only used 1 lb of turkey and added a little bit of cumin. Flavor profile was alright, but seemed to be lacking something, and wasn’t as complex as other curries I’ve made from this site. It did come together quickly, which is nice for a weeknight dinner, and worked well over rice, as it was a bit soupy. Tasted better the next day and even the day after that – I guess a couple of days let the flavors marinade awhile, and I thought it was better than fresh!
My husband loved it more than me… but I did modify slightly. I did not have an onion so I used granulated onion. I also used a suggestion for homemade sweet chili sauce and made mine with ketchup, soy sauce, sriracha, and sugar. I also used almond milk since I didn’t have any coconut milk – this was surprisingly effective! 🙂 All in all it was pretty good. We had a jar of mango ginger chutney from Trader Joe’s that my husband used on top of the curry to enhance the flavor even more. This is a good base recipe. I will try it again and make some more modifications. Thank you for posting!
Even after reading the good reviews, I was skeptical about this recipe as it looked a bit of an odd combination. Anyway, it turned out delicious – the whole family devoured it. It was easy to make too. I added some chopped fresh red pepper and served over rice.