This fried turkey in the Cajun style is moist and tender. Our Thanksgiving dinner has featured this recipe ever since a genuine Cajun gave it to me 16 years ago!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 45 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 3 (5 ounce) skinless, boneless chicken breasts, cut into 2-inch strips
- 4 tablespoons lemon juice, divided
- 1 teaspoon sea salt
- 2 tablespoons nonfat plain yogurt
- 2 tablespoons vegetable oil
- 2 tablespoons distilled white vinegar
- 4 teaspoons garam masala
- 2 teaspoons curry powder
- 1 teaspoon ground ginger
- 2 large green bell peppers, chopped
- 2 large sweet onions, chopped
Instructions
- Make shallow cuts in the chicken flesh. Pour 2 tablespoons lemon juice over the chicken and rub in sea salt.
- Combine yogurt, remaining 2 tablespoons lemon juice, oil, vinegar, garam masala, curry powder, and ginger in a bowl. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 9×13-inch baking pan, cover with foil, and refrigerate for 8 hours or overnight, turning occasionally.
- Preheat the oven to 425 degrees F (220 degrees C). Add bell peppers and onions to the chicken dish. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and continue to bake until chicken is no longer pink in the centers, about 10 minutes more.
- You can use yellow onions instead of sweet.
Nutrition Facts
| Calories | 325 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 5 g |
| Protein | 33 g |
| Saturated Fat | 3 g |
| Sodium | 680 mg |
| Sugars | 8 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
A little on the dry side, but otherwise nice curry flavors!