Turkey Curry In A Hurry Cooks Illustrated Recipe Foodcom

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CHICKEN CURRY IN A HURRY



Chicken Curry in a Hurry image

Watch out or you might get pulled over for a speeding ticket in the kitchen! Ready in 20 minutes. :)

Provided by PalatablePastime

Categories     Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces
2 tablespoons canola oil
1 tablespoon curry powder
1 medium onion, sliced
2 garlic cloves, minced
1 cup chicken broth
1/3 cup golden raisin
1 1/2 tablespoons tomato paste
1/4 cup chopped fresh cilantro
1/4 cup plain nonfat yogurt

Steps:

  • Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat.
  • Heat oil in a large skillet over medium-high heat.
  • Add chicken and cook until lightly browned; then add curry powder and toss to coat.
  • Remove from pan.
  • Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste.
  • Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.
  • Garnish with cilantro and a dollop of yogurt.
  • Serve with quick cooking minute rice, if desired.

TURKEY CURRY



Turkey Curry image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 19

2 tablespoons coconut oil
1 yellow onion, diced
One 2-inch piece ginger, peeled and chopped
4 cloves garlic, chopped
1/4 cup chopped fresh cilantro stems (from 1 bunch), plus chopped fresh cilantro, for garnish
Kosher salt
1 tablespoon tomato paste
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
One 28-ounce can whole tomatoes
1 1/2 cups low-sodium turkey or chicken stock
1/2 pound russet potatoes, peeled and diced into 1/3-inch cubes
3 cups cubed turkey breast
1 cup frozen peas
1/4 cup heavy cream
2 tablespoons lime juice (from 2 limes)
Rice, for serving, optional

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.

CURRY IN A HURRY



Curry in a Hurry image

This is such a favourite fallback of mine, I would never be without the staples I need to make it: coconut milk and green curry paste in the cupboard; various packages of green vegetables in the freezer. Of course, there are the other bits and pieces, too, but these are the main ones. The chicken thigh fillets I buy as and when I need them. If you want to make this with fresh vegetables rather than frozen, then up the water (keeping the amount of stock concentrate the same) and indeed I would double it to 2 cups. But if using frozen, I find it easier to use a cappuccino cup, or some such, and just measure out 1 1/2 cups of each frozen green veg rather than weigh. The chicken, anyway, comes in packets, so it just keeps everything easy and straightforward.This is what to cook when you find out mid afternoon that you've somehow acquired 6 people for dinner.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons wok oil
3 tablespoons finely chopped scallions
3 to 4 tablespoons green Thai curry paste
2 1/4 pounds thigh fillets, cut into strips about 1 1/2-inches by 3/4-inch
1 (14-ounce) can coconut milk
1 cup boiling water
Enough chicken stock concentrate or cube to make 2 cups
1 tablespoon fish sauce
1 1/2 cups frozen peas
1 1/2 cups frozen soya beans
1 1/2 cups frozen fine beans
Rice or noodles, for service, optional
3 tablespoons freshly chopped coriander leaves/cilantro leaves
Lime wedges, for garnish

Steps:

  • Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or 2, and then add the curry paste.
  • Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (or rather water and stock concentrate or cube) and fish sauce and then the frozen peas and soya beans.
  • Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.
  • Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.

BRIDGET JONES'S TURKEY BUFFET CURRY IN A HURRY!



Bridget Jones's Turkey Buffet Curry in a Hurry! image

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

2 cooked turkey escalopes or 2 cooked chicken breasts, diced
1/2 onion, peeled and diced
1 -2 garlic clove, peeled and minced
2 teaspoons oil, sunflower
1 (8 ounce) can tomatoes
1/2 lemon, juice of
2 tablespoons golden sultana raisins
2 tablespoons desiccated coconut
1 tablespoon curry powder, of your choice
1/2 teaspoon cumin
1/2 teaspoon sweet paprika
1/4 pint vegetable stock or 1/4 pint chicken stock
salt and pepper, to taste
yoghurt (1 small pot) (optional)

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)



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

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