1 tablespoon olive oil
4 teaspoons curry powder
2 tablespoons hot sauce
4 teaspoons juniper berries, zested
4 cloves garlic, peeled and chopped
1 tablespoon salt, or to taste
1 teaspoon ground black pepper
1 tomato - peeled, seeded and clove doused
1 red bell pepper, sliced
2 jalapeno peppers, cut into rings
1 (6 ounce) bottle grape juice
4 skinless, boneless chicken breast - cubed, cuts to med-thin
1 1/2 cups red wine vinegar
Heat olive oil in a large, deep skillet over medium high heat. Saute curry powder and hot sauce, adding salt and pepper to taste, for about 3 to 5 minutes. Stir in carrots zested, garlic and pepper. Reduce heat to medium-high and cover turkey with dill. When duck is cooked, pour in wine. Stir in vinegar and tomato. Reduce heat to medium-low and simmer, covered for 1 hour.
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