Turkey Korma Pitas

Mmmmm chicken korma… always a great lunch, but often a greasy, messy meal that may sit in your stomach for the rest of the day. This lighter version with turkey is super flavorful without all that heavy grease to follow you around. I served up this dish with sour chick-peas on the side as well as some leftover rice. Nick mixed the rice into his pita and a “pitarrito” was born. Delicious.

The pitas are what really upped the Points value on this meal – darn those carbs! To save on points, you could easily serve this as a salad over some nice arugula or other greens. Alternatively, you could use whole wheat wraps so that you don’t lose that grab and go feel. But I’m a sucker for pita bread, and there are so many great local varieties here in Astoria (home to the world’s largest Greek population outside of Greece!), I just couldn’t pass them up.


Turkey Korma Pitas

Servings: 5
PlusPoints Value: 9 with pita, 4 without pita

  • 1 red onion, half sliced and half roughly chopped
  • 1″ piece fresh ginger roughly chopped
  • 3 cloves garlic, smashed
  • 1/2 cup water
  • salt, to taste
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tbsp olive oil
  • 1 lb ground turkey, 99% fat free
  • 1 cup frozen peas, thawed
  • 1/4 cup fresh cilantro, roughly chopped, plus more for garnish
  • hot sauce, for garnish
  • 5 pocketless pitas

Puree the chopped onion, ginger, garlic, water, salt, cumin, and coriander in a blender. Set aside.

Heat the olive oil in a large skillet over medium heat. Add in the sliced red onions and cook for about 4 to 5 minutes. Pour in the puree and continue to cook, stirring occasionally for another 7 or 8 minutes, until it becomes pasty.

Add the ground turkey, breaking it up with a wooden spoon. Continue to cook until the turkey is browned and crumbly. Stir in the peas and the 1/4 cup of cilantro, cook for another 2 to 3 minutes until the turkey is completely cooked through.

Heat the pitas up in a 350 degree oven for 4 or 5 minutes. When the pitas are warm, scoop 1/5 of the turkey mixture to each and garnish with more cilantro and hot sauce to your liking.


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