I just made Madhur Jaffrey's Pork Vindaloo with turkey.

[Gormy Cuss]

Lordy, that woman's recipes are superb. I used turkey breast and it held up well.

This adaptation is fairly close to her recipe:
http://www.cooksrecipes.com/international/pork-vindaloo-recipe.html

[Warpy]

1. I generally use white meat for pork, dark meat for veal

and yes, it holds up well and works well in everything I've subbed it in.

[Gormy Cuss]

3. That makes sense.

Thanks for the tip.

[Callalily]

2. Oh gosh, I made this

a long time ago - and yes - it's delish!