Quick Turkey Curry Recipes

TURKEY CURRY

Turkey Curry image

A great use for leftover Thanksgiving turkey...different than the same old casseroles and quick to make!

Provided by DML

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
½ teaspoon ground cinnamon
1 onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
½ teaspoon ground tumeric
¾ cup water
2 green chile peppers, halved lengthwise
1 pound cubed cooked turkey
1 teaspoon spicy red chili powder
½ tablespoon garam masala
salt to taste

Steps:

Heat oil over medium heat in a large skillet. Sprinkle the cinnamon into the oil and stir until fragrant. Stir the onion into the cinnamon oil and cook for 5 minutes, until softened and golden in color. Stir in the garlic, ginger, and turmeric, and continue to cook for 3 additional minutes. Pour in 1/4 water and cook for 2 minutes, adding a bit more water if mixture is too thick.
Stir the green chilies, turkey, chili powder, garam masala, and the rest of the water into the sauce. Cover and cook for 10 minutes until mixture has thickened to sauce consistency, adding additional water if mixture looks dry. Taste the curry and add salt if needed.

Nutrition Facts : Calories 188.6 calories, Carbohydrate 4.5 g, Cholesterol 57.5 mg, Fat 8.6 g, Fiber 1.1 g, Protein 22.9 g, SaturatedFat 2 g, Sodium 61.8 mg, Sugar 1.6 g

QUICK TURKEY CURRY

Quick Turkey Curry image

Curry your turkey in a hurry with this simple and easy recipe that brings a bit of Eastern world into your kitchen. 39

Categories Indian Easy Almonds Curry Bananas Poultry

Time 30m

Yield 4

Number Of Ingredients 22

Ingredients

butter
onions
apples
garlic
curry powder
all-purpose flour
turkey
turkey
yogurt, plain
bananas
almonds
butter
onions
apples
garlic
curry powder
all-purpose flour
turkey
turkey
yogurt, plain
bananas
almonds

Steps:

Melt butter in large skillet. Add onion, garlic, cook over moderate heat, about 3 minutes, stirring often, until softened. Sprinkle with curry powder; stir 15 seconds. Sprinkle with flour, cook, stirring, 1 minute. Stir in broth, bring to a simmer. Reduce heat, cook 5 minutes. Stir in cooked turkey or chicken, cook until heated through about 2 minutes. Stir in yogurt and banana, cook until heated through, about 30 seconds. Do not boil. Transfer to serving dish, sprinkle with almonds. Serve immediately.

Nutrition Facts :

QUICK TURKEY CURRY

Quick Turkey Curry image

Categories Fruit Juice Ginger Onion Rice turkey Sauté Quick & Easy Apple Curry Cilantro Jam or Jelly Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons (1/4 stick) unsalted butter
1 1/2 cups chopped onion
2 tablespoons chopped peeled fresh ginger
2 garlic cloves, minced
1 tart green apple, cored, peeled, chopped
3 tablespoons all purpose flour
2 1/2 tablespoons curry powder
1 1/2 teaspoons ground cumin
3 cups canned low-salt chicken broth
1 cup apple cider
3/4 cup whipping cream
1/4 cup mango chutney
1/4 cup chopped fresh cilantro
1 tablespoon tomato paste
4 cups coarsely chopped cooked turkey
Steamed white or brown rice

Steps:

Melt butter in heavy large skillet over medium heat. Add onion, ginger and garlic; sauté until onion is soft, about 10 minutes. Add apple, then flour, curry powder and cumin; sauté 3 minutes. Gradually whisk in broth. Add cider, cream, chutney, cilantro and tomato paste. Reduce heat to medium-low; simmer until mixture thickens, about 20 minutes. Add turkey; stir until heated, about 2 minutes. Spoon curry over rice.

EASY TURKEY CURRY

Easy Turkey Curry image

Here is another of my Mom's old recipes. It is great for leftover turkey after the holidays, when you tire of turkey soups and sandwiches. Optional: if you want to show off, garnish with fresh parsley and side dishes of raisins, chutney, slivered almonds, hard cooked eggs, and both sweet and dill pickle spears.

Provided by BRNDIRT

Categories Main Dish Recipes Curries

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

3 cups water
1 ½ cups uncooked rice
¼ cup onion, minced
1 tablespoon butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can sliced mushrooms, drained
¼ cup milk
1 cup sour cream
½ teaspoon curry powder
2 cups cooked turkey meat, chopped or shredded

Steps:

In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a medium saucepan over medium heat, melt the butter, Saute the onion until translucent, not browned. Reduce the heat to a simmer, and stir in the mushroom soup, drained mushrooms, and milk. Heat while stirring constantly until the mixture is smooth. Add the sour cream, curry powder, and turkey meat, stirring while it all heats through. Cover and allow to low simmer 20 to 25 minutes. Ladle the curry mixture evenly over the rice for each individual serving.

Nutrition Facts : Calories 607.4 calories, Carbohydrate 66.7 g, Cholesterol 87.4 mg, Fat 23.8 g, Fiber 2.2 g, Protein 29.9 g, SaturatedFat 11.9 g, Sodium 781.3 mg, Sugar 3.1 g

LEFTOVER TURKEY CURRY

Leftover Turkey Curry image

Use leftover Thanksgiving turkey to make this spicy, fragrant stew. A dollop of yogurt tempers the heat of the Thai chile perfectly.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes

Time 45m

Number Of Ingredients 14

Ingredients

3 tablespoons safflower oil or butter
1 small onion, thinly sliced
1 tablespoon minced garlic (from 2 large cloves)
1 tablespoon minced peeled ginger
Kosher salt
1 tablespoon tomato paste
1 teaspoon ground cumin
1 1/2 teaspoons ground coriander
2 Yukon Gold potatoes, peeled, cut into a 1-inch dice
2 1/2 cups no-sodium-added chicken broth
1 Thai chile, split (seeds removed for less heat, if desired), plus more, sliced, for serving
2 cups coarsely shredded cooked turkey
1/4 cup plain yogurt (not Greek), plus more for serving
Cooked basmati rice and fresh mint or basil leaves, for serving

Steps:

Heat oil in a medium saucepan over medium-high. Add onion, garlic, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is golden at edges, 5 to 7 minutes. Stir in tomato paste, cumin, and coriander. Cook 1 minute more.
Add potatoes and broth. Bring to a boil, then add chile, reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 18 minutes. Mash some potatoes against side of pot to thicken. Add turkey; heat through. Remove from heat, stir in yogurt, and season with salt. Serve over rice, with a dollop of yogurt, and mint and sliced chiles.

TURKEY CURRY

Turkey Curry image

I'm always looking for new and interesting ways to use leftover turkey-especially around the holidays. Make this skillet meal as spicy as you'd like by varying the amount of curry powder. -Martha Balser, Cincinnati, Ohio

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 cup sliced celery
1/2 cup sliced carrots
1 cup fat-free milk
2 tablespoons cornstarch
3/4 cup reduced-sodium chicken broth
2 cups diced cooked turkey or chicken
2 tablespoons dried minced onion
1/2 teaspoon garlic powder
1 to 4 teaspoons curry powder
Hot cooked rice, optional

Steps:

Lightly coat a skillet with cooking spray; saute celery and carrots until tender. In a bowl, mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk; mix until smooth. , Pour over vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, onion, garlic powder and curry powder; heat through, stirring occasionally. Serve with rice if desired.

Nutrition Facts : Calories 172 calories, Fat 3g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 235mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

TURKEY CURRY

Turkey curry image

Go classic with your turkey leftovers and whip up this healthy spice-filled stew with peppers and tomatoes

Provided by Katy Greenwood

Categories Main course

Time 20m

Number Of Ingredients 11

Ingredients

1 tbsp sunflower oil
1 large onion, thickly sliced
1 green pepper, deseeded and chopped
2 tbsp curry paste (or gluten-free alternative)
2 garlic cloves, crushed
400g can chopped tomatoes
300g leftover turkey, diced
300g leftover cooked potato (either boiled or roast), diced
2 tbsp mango chutney
small pack coriander, roughly chopped
rice or naan bread, to serve

Steps:

Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.
Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.

Nutrition Facts : Calories 294 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 0.8 milligram of sodium

QUICK TURKEY AND LENTIL CURRY

Quick Turkey and Lentil Curry image

Make and share this Quick Turkey and Lentil Curry recipe from Food.com.

Provided by giuseppe.amesbury

Categories Curries

Time 30m

Yield 2 dishes, 2 serving(s)

Number Of Ingredients 9

Ingredients

250 g turkey fillets
1 (400 g) can green lentils or 1 (400 g) can red lentils
2 tablespoons tikka masala curry paste
1 tablespoon olive oil
2 small red onions
2 garlic cloves
2 tablespoons tomato puree
150 g brown basmati rice
2 tablespoons plain low-fat yogurt

Steps:

Set the brown Basmati rice cooking as instructions on pack.
Finely chop the red onions and garlic. Heat the olive oil in a deep frying pan or wok. Fry the onions and garlic until golden.
Chop the turkey fillets into medium sized chunks and add to frying pan. Fry until golden.
Add the drained green lentils and cook until their water is mostly evaporated.
Add the curry paste and tomato puree stirring well.
Simmer for 10 minutes.
Serve with rice (and naan bread if you're feeling naughty!), drizzled with natural yoghurt to taste.

Nutrition Facts : Calories 1238.2, Fat 12.6, SaturatedFat 2.2, Cholesterol 78.4, Sodium 164.4, Carbohydrate 189.4, Fiber 65, Sugar 9.5, Protein 90.3

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