Tomato Paste, 100% Natural, 12 Cans

25 MIN - 6 SERVINGS

4 tbsp butter 

3/4 cup chopped yellow onion 

2 tsp finely chopped garlic 

1 tbsp grated fresh ginger 

2 tbsp Hunt's® Tomato Paste 

2 tbsp hot madras curry powder 

1 tsp ground cumin 

1 tsp ground coriander 

1 tsp paprika 

1-14.5 oz can Hunt's® Diced tomatoes 

1 cup chicken broth 

1/4 tsp salt 

1/2 cup heavy (whipping) cream 

1/4 cup plain nonfat yogurt 

3 cups shredded cooked turkey 

1/4 cup chopped fresh cilantro 

3 cups cooked long-grain white rice 

1. Melt butter in large saucepan over medium-low heat. Add onion; cook 8 to 10 minutes or until caramelized, stirring occasionally. Add garlic and ginger, cook 1 minute or until fragrant. 

2. Stir in tomato paste; cook 2 minutes. Add curry powder, cumin, coriander and paprika; cook 1 minute more or until spices are fragrant. Stir in drained tomatoes, chicken broth and salt. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. 

3. With a hand immersion blender, blend sauce until smooth, about 1 minute. Stir in heavy cream and yogurt. Add turkey, cook 3 minutes or until mixture is hot, stirring occasionally. Top tikka masala with cilantro and serve with rice.