Turkey Curry

Photo: Randy Mayor; Styling: Jan Gautro
To make this dish spicier, use Madras curry powder. Try cooked chicken or shrimp instead of turkey. A riesling wine would be good with this menu.

Yield:

4 servings (serving size: 3/4 cup turkey mixture and 1 1/2 teaspoons cilantro)

Recipe from

Recipe Time

Prep: 38 Minutes

Nutritional Information

Calories 229
Caloriesfromfat 31 %
Fat 7.9 g
Satfat 0.8 g
Monofat 4.3 g
Polyfat 2.3 g
Protein 29.5 g
Carbohydrate 8.7 g
Fiber 1.4 g
Cholesterol 70 mg
Iron 1.9 mg
Sodium 550 mg
Calcium 29 mg

Ingredients

2 tablespoons canola oil
1 1/2 cups chopped onion (about 1 large onion)
2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
1 (14-ounce) can fat-free, less-sodium chicken broth
3 cups chopped cooked turkey (about 1 pound)
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro

Preparation

1. Heat canola oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes. Add flour and curry powder; sauté 1 minute. Stir in chicken broth; bring to a boil. Stir in turkey and salt. Reduce heat, and simmer 5 minutes or until thickened. Sprinkle with cilantro.

Note:

Brooke Dojny,

November 2008