Hurry Curry Turkey Rice Salad Recipes

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TURKEY CURRY WITH RICE



Turkey Curry with Rice image

When I have leftover turkey and a hankering for non-holiday food, I make turkey curry with carrots, cauliflower and mango chutney to spoon over rice. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

1-1/3 cups chicken broth
2 tablespoons curry powder
2 tablespoons minced fresh cilantro
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon pepper
3 medium carrots, thinly sliced
1 medium onion, finely chopped
1 package (16 ounces) frozen cauliflower, thawed
3 cups chopped cooked turkey
1/2 cup mango chutney
2 teaspoons all-purpose flour
1 cup coconut milk
4-1/2 cups hot cooked rice
Additional mango chutney, optional

Steps:

  • In a large saucepan, mix the first 7 ingredients. Add carrots and onion; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 3-5 minutes. Add cauliflower; cook, covered, until vegetables are tender, 4-6 minutes longer., Stir in turkey and chutney; heat through. In a small bowl, mix flour and coconut milk until smooth; stir into turkey mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Serve with rice and, if desired, additional chutney.

Nutrition Facts : Calories 363 calories, Fat 9g fat (7g saturated fat), Cholesterol 1mg cholesterol, Sodium 787mg sodium, Carbohydrate 64g carbohydrate (16g sugars, Fiber 5g fiber), Protein 7g protein.

TURKEY CURRY IN A HURRY (COOK'S ILLUSTRATED)



Turkey Curry in a Hurry (Cook's Illustrated) image

A very good way to use leftover turkey or chicken. CI recommends using only whole milk yogurt (not low- or non-fat), as the sauce otherwise will be thin and can have an off flavor. I often have left-over roasted veggies, or will use a combo of sweet and white potatoes, cauliflower, squash, red onions. I serve this with rice or couscous, and sometimes add dried cranberries instead of raisins - I doubt that's Indian, but it works together well. Time does not include time to roast veggies, if you have none handy.

Provided by duonyte

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons vegetable oil
1 medium onion, sliced thin
1/4 cup raisins
2 tablespoons curry powder
1/2 teaspoon salt
4 medium cloves garlic, minced, about 4 teaspoons
4 teaspoons grated fresh ginger
2 cups vegetables, roasted
1 (15 ounce) can chickpeas, drained and rinsed
1 cup water
10 ounces shredded cooked turkey, about 2 cups
1 cup frozen green pea
1 cup plain whole-milk yogurt
1/4 cup minced fresh cilantro

Steps:

  • Heat the oil in a large skillet over medium-high heat until just simmering.
  • Add the onion, raisins, curry powder and salt and cook until the onion is softened, 5 to 7 minutes.
  • Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
  • Add the roasted vegetables, chickpeas, and water and cook, stirring frequently, until heated through, about 5 minutes.
  • Stir in the turkey and peas and cook until heated through, 2 or 3 minutes longer.
  • Remove from heat, stir in the yogurt and cilantro. Check for salt (to taste) and serve immediately.

Nutrition Facts : Calories 480.8, Fat 17.7, SaturatedFat 3.9, Cholesterol 61.8, Sodium 765.5, Carbohydrate 49, Fiber 9.7, Sugar 12.9, Protein 32.9

CURRIED TURKEY SALAD



Curried Turkey Salad image

This is a perfect way to use of Thanksgiving leftovers. Different and delicious! Serve it on lettuce leaves or rolls.

Provided by Little Bee

Categories     Lunch/Snacks

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup mayonnaise
2 tablespoons chutney
3 -4 teaspoons curry powder, to taste
whipping cream, as needed
1/4 cup celery, chopped
1/3 cup chopped dried cranberries or 1/3 cup raisins
1 tablespoon chopped green onion
2 tablespoons chopped pecans (optional)
1 1/2 cups diced cooked turkey

Steps:

  • Combine mayonnaise and chutney in a small bowl, adding curry powder to your taste. Stir in a little cream to moisten. In a larger bowl, combine celery, chopped dried cranberries, green onion, pecans, if using, and turkey.
  • Chill for one hout to let flavors meld.

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