Turkey Tenderloin Coconut Curry Tandori With Brown Rice

Adapted From A Recipe By Maggi

1 Package Turkey Tenderloins Which Will Be Cut Into Small Cubes
1 TBSP Roasted Garlic & Onion Oil
1 TBSP Chopped Jalapenos
2 Small Onion Diced
5 Garlic Gloves Diced
1/4 TSP Sea Salt
1/4 TSP Salt Free Chili Powder
1/4 TSP Freshly Grated Tumeric Preferred But You Can You Use Dried Ground Tumeric
2 TBSP Garam Masala
3 TBSP Fresh Basil Leaves or Freeze Dried
1 TBSP Fresh Dill Leaves or Freeze Dried
1 TBSP Freshly Grated Ginger Preferred But Can Dried Ground Ginger
1 TBSP Low Sodium Soy Sauce (I Use Wang Chen)
16 Oz Coconut Milk ( I Use Powdered As There Is  Low Sodium & No Excess Sugar)
Start With 2 TBSP Cornstarch. Add More If Needed
2 TBSP Pomegranate Or Balsamic Vinegar
1/4 Cup Lemon Juice
1 Skillet

Hot Cooked Brown Rice

Heat 1 TBSP Oil in Skillet
Sauté Garlic & Onion, Then Put In Small Bowl & Set Aside
Sauté Turkey With 1 TBSP Oil, Salt, Pepper, Tumeric, Garam Masala, Chili Powder, Ginger, & Jalapenos.
When Turkey Is Half Done Add in Your Basil & Dill Leaves And Continue Cooking
Mix Your Coconut Milk Powder in Container With Warm Water Till Thick & Creamy
When Turkey Tandori Curry Is Done, Start Adding in Your Coconut Milk, Then Cornstarch And Continue Stirring & Cooking Till Your Coconut Milk is Absorbed.
Serve Over Hot Cooked Brown Rice.