Turkey Curry

recipe
Jones often serves this dish at parties with basmati rice and a selection of chutneys, raisins, diced bell peppers, cucumber, tomato, pineapple, papaya, and roasted almonds. Leftovers are even better the next day.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 143
Caloriesfromfat 21 %
Fat 3.4 g
Satfat 2 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 18.3 g
Carbohydrate 9.7 g
Fiber 1.2 g
Cholesterol 55 mg
Iron 1.2 mg
Sodium 316 mg
Calcium 37 mg

Ingredients

2 tablespoons butter
3 cups finely chopped peeled Golden Delicious apple (about 2)
2 cups finely chopped onion (about 1 large)
2 garlic cloves, minced
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/2 cup fat-free milk
2 tablespoons cornstarch
2 cups fat-free, less-sodium chicken broth
6 cups chopped cooked turkey breast (about 1 pound)
1 1/2 tablespoons fresh lemon juice

Preparation

Melt butter in a large Dutch oven over medium-low heat. Add apple, onion, and garlic to pan. Cover and cook 12 minutes or until onion is tender. Add curry powder, salt, and red pepper to pan. Combine milk and cornstarch in a small bowl, stirring with a whisk; add to pan. Stir in broth. Reduce heat, and cook 4 minutes or until slightly thickened, stirring constantly. Add turkey and juice to pan; cook 5 minutes or until turkey is thoroughly heated.

Note:

Jeanne Jones,

Cooking Light

August 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note