Bridget Joness Turkey Buffet Curry In A Hurry Recipes

BRIDGET JONES'S TURKEY BUFFET CURRY IN A HURRY!

Bridget Jones's Turkey Buffet Curry in a Hurry! image

This is another one of my daughter's student recipes! She made it up one evening, when deciding what to have for supper, based on her fridge and storecupboard contents!! She has cooked it for us at home, and now I have decided to post it on Zaar, as it is such an easy and inexpensive recipe! Obviously home-made curry powder is always best - but any good quality curry powder will do; this is a curry in a hurry, and aptly named in honour of Bridget Jones's Turkey Curry Buffet, the annual event that she is forced to attend at her parent's house every New Year's Day! Have fun and enjoy!

Provided by French Tart

Categories Curries

Time 40m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

2 cooked turkey escalopes or 2 cooked chicken breasts, diced
1/2 onion, peeled and diced
1 -2 garlic clove, peeled and minced
2 teaspoons oil, sunflower
1 (8 ounce) can tomatoes
1/2 lemon, juice of
2 tablespoons golden sultana raisins
2 tablespoons desiccated coconut
1 tablespoon curry powder, of your choice
1/2 teaspoon cumin
1/2 teaspoon sweet paprika
1/4 pint vegetable stock or 1/4 pint chicken stock
salt and pepper, to taste
yoghurt (1 small pot) (optional)

Steps:

Fry the onion and garlic in the oil, for about 5 to 10 minutes or until soft and well coloured.
Add the rest of the ingredients and mix thoroughly. Simmer, stirring at regular intervals for about 15 to 20 minutes, do not allow to boil.
Add the yoghurt if using and mix well; allow to heat up gently for about 5 minutes.
Check the seasoning and adjust if necessary.
Serve hot with steamed/boiled rice, this makes two generous servings.

Nutrition Facts : Calories 142.8, Fat 6.9, SaturatedFat 2, Sodium 22.4, Carbohydrate 21.3, Fiber 3.7, Sugar 12.6, Protein 2.5

BRIDGET JONES'S TURKEY CURRY

Bridget Jones's Turkey Curry image

Make and share this Bridget Jones's Turkey Curry recipe from Food.com.

Provided by Mimi Bobeck

Categories Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
2 tablespoons onions, chopped
1/4 cup chicken broth
3/4 cup sour cream
2 tablespoons curry powder
1 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon ginger
1/2 teaspoon ground turmeric
1/2 teaspoon white pepper
1/2 teaspoon parsley
1/2 teaspoon ground coriander
1 lb boneless cooked turkey, Sliced
2 cups steamed rice

Steps:

Heat oil in a medium skillet.
Add the onions and cook over medium heat until softened, but not browned.
Drain fat from skillet and add remaining ingredients, except turkey and rice.
Mix well, bring to JUST a boil, add the turkey and simmer for 4-5 minutes to heat through.
Place turkey over rice and pour sauce over turkey. Serves 4.

Nutrition Facts : Calories 439.4, Fat 19.1, SaturatedFat 7.9, Cholesterol 105.2, Sodium 153.5, Carbohydrate 27.5, Fiber 1.9, Sugar 0.5, Protein 37.7

TURKEY CURRY IN A HURRY (COOK'S ILLUSTRATED)

Turkey Curry in a Hurry (Cook's Illustrated) image

A very good way to use leftover turkey or chicken. CI recommends using only whole milk yogurt (not low- or non-fat), as the sauce otherwise will be thin and can have an off flavor. I often have left-over roasted veggies, or will use a combo of sweet and white potatoes, cauliflower, squash, red onions. I serve this with rice or couscous, and sometimes add dried cranberries instead of raisins - I doubt that's Indian, but it works together well. Time does not include time to roast veggies, if you have none handy.

Provided by duonyte

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons vegetable oil
1 medium onion, sliced thin
1/4 cup raisins
2 tablespoons curry powder
1/2 teaspoon salt
4 medium cloves garlic, minced, about 4 teaspoons
4 teaspoons grated fresh ginger
2 cups vegetables, roasted
1 (15 ounce) can chickpeas, drained and rinsed
1 cup water
10 ounces shredded cooked turkey, about 2 cups
1 cup frozen green pea
1 cup plain whole-milk yogurt
1/4 cup minced fresh cilantro

Steps:

Heat the oil in a large skillet over medium-high heat until just simmering.
Add the onion, raisins, curry powder and salt and cook until the onion is softened, 5 to 7 minutes.
Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
Add the roasted vegetables, chickpeas, and water and cook, stirring frequently, until heated through, about 5 minutes.
Stir in the turkey and peas and cook until heated through, 2 or 3 minutes longer.
Remove from heat, stir in the yogurt and cilantro. Check for salt (to taste) and serve immediately.

Nutrition Facts : Calories 480.8, Fat 17.7, SaturatedFat 3.9, Cholesterol 61.8, Sodium 765.5, Carbohydrate 49, Fiber 9.7, Sugar 12.9, Protein 32.9

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