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 Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 229
  • Calories from fat: 31%
  • Fat: 7.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 2.3g
  • Protein: 29.5g
  • Carbohydrate: 8.7g
  • Fiber: 1.4g
  • Cholesterol: 70mg
  • Iron: 1.9mg
  • Sodium: 550mg
  • Calcium: 29mg

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. 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.
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