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.
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
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.
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.
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.
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.
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.
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.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!