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.

Brooke Dojny
Recipe by Cooking Light November 2008

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Randy Mayor; Styling: Jan Gautro

Recipe Summary

prep:
38 mins
total:
38 mins
Yield:
4 servings (serving size: 3/4 cup turkey mixture and 1 1/2 teaspoons cilantro)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

229 calories; calories from fat 31%; fat 7.9g; saturated fat 0.8g; mono fat 4.3g; poly fat 2.3g; protein 29.5g; carbohydrates 8.7g; fiber 1.4g; cholesterol 70mg; iron 1.9mg; sodium 550mg; calcium 29mg.