Turkey Curry

7 Reviews
ADD YOUR REVIEW
Photo: Randy Mayor; Styling: Jan Gautro
Prep Time
38 Mins
Yield
4 servings (serving size: 3/4 cup turkey mixture and 1 1/2 teaspoons cilantro)
By Brooke Dojny
November 2008
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

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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Ratings & Reviews

hikerbuck's Review

daneanp
November 30, 2014
Delicious & easy. I did follow suggestions of other reviewers & used a maharaja curry (l love Penzey's brand) & 1/2 teas of red curry paste to spice it up and added 2 cups of thinly sliced carrot disks and 2 cups of sliced brown mushrooms to add color/veggies. You could try any combo of veggies just cook a little longer until the veggies are tender. I also skipped the cilantro, but did serve it over brown rice.

GayleR's Review

bostonsmaman
April 17, 2014
Delicious and so easy. Omitted the cilantro and served with leftover brown rice. Would be good with additional veggies. Will make again.

daneanp's Review

doscentavos
January 01, 2009
I used chicken thighs instead of turkey and reduced the oil by half. I really didn't think it was spicy enough and it lacked a bit of sweetness. Next time I'll use a hotter curry powder and add a tablespoon of sugar. I like how easy it was to make and I'll definitely try this again. I served it over coconut rice and paired it with a cucumber vinegarette salad. Hubby loved it and it made enough for leftovers the next day.

bostonsmaman's Review

sheshecon
December 18, 2008
Excellent! I did add some garlic, 1/2 c chopped carrot and the optional Madras red curry paste--2 tsp--which made it so rich and spicy. We used both white and dark meat turkey we had put into the freezer. Served w/ brown rice (Minute rice is so quick) and french green beans, this recipe made for a warm, quick, filling meal! I was pretty bummed when hubby took the leftovers to work for lunch.

doscentavos's Review

hikerbuck
November 30, 2008
meh. made this as a way to use up left over turkey from thanksgiving. it was definitely edible, but something was missing.

jazzwood's Review

jazzwood
November 13, 2008
This is a solid hit. Will add it to my turkey left over file. My husband went back for seconds. I followed the recipe exactly adding a few toasted sliced almonds when serving. I will look for a milder mango chutney as I could only find hot and the Cranberry-mango chutney had quite a kick to it.

sheshecon's Review

GayleR
November 08, 2008
This was great! I sprinkled some Garam Masala on my chicken as I cooked it and it added a nice flavor to the Curry. I also used a Spicy Curry Powder from Spice Island. Very simple and quick, but tasty. This will be a chicken dish I go to when I need a good dinner in a hurry.