- 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
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.
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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GayleR's Review
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
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
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
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
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
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.
hikerbuck's Review