Turkey Curry In A Hurry Cooks Illustrated Recipes
TURKEY CURRY
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
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
Provided by Valerie Bertinelli
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the coconut oil and swirl to melt and coat the base of the pot. Add the onion, ginger, garlic, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add the tomato paste and stir to coat the vegetables. Add the curry powder, cumin, coriander and cayenne and stir to combine and toast the spices. Add the tomatoes, stock, and potatoes to the pot. Bring the mixture up to a boil, then turn the heat down to low, cover the pot and let simmer until the potatoes are very tender, about 25 minutes.
- Add the turkey and peas to the pot and simmer until heated through, another 5 minutes. Turn off the heat and stir in the cream and lime juice.
- Ladle the curry into bowls and garnish with the chopped cilantro. Serve with rice, if desired.
BRIDGET JONES'S TURKEY BUFFET CURRY IN A HURRY!
This is another one of my daughter's student recipes! She made it up one evening, when deciding what to have for supper, based on her fridge and storecupboard contents!! She has cooked it for us at home, and now I have decided to post it on Zaar, as it is such an easy and inexpensive recipe! Obviously home-made curry powder is always best - but any good quality curry powder will do; this is a curry in a hurry, and aptly named in honour of Bridget Jones's Turkey Curry Buffet, the annual event that she is forced to attend at her parent's house every New Year's Day! Have fun and enjoy!
Provided by French Tart
Categories Curries
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Fry the onion and garlic in the oil, for about 5 to 10 minutes or until soft and well coloured.
- Add the rest of the ingredients and mix thoroughly. Simmer, stirring at regular intervals for about 15 to 20 minutes, do not allow to boil.
- Add the yoghurt if using and mix well; allow to heat up gently for about 5 minutes.
- Check the seasoning and adjust if necessary.
- Serve hot with steamed/boiled rice, this makes two generous servings.
Nutrition Facts : Calories 142.8, Fat 6.9, SaturatedFat 2, Sodium 22.4, Carbohydrate 21.3, Fiber 3.7, Sugar 12.6, Protein 2.5
TURKEY CURRY IN A HURRY (COOK'S ILLUSTRATED)
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
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
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