Hurry Curry Turkey Rice Salad Recipes

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

CURRIED TURKEY & RICE SALAD

Curried Turkey & Rice Salad image

Aromatic curry powder blends beautifully with mellow sour cream and tangy yogurt. Mix them up, and you're on your way to a tasty turkey salad.

Provided by My Food and Family

Categories Home

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup plain low-fat yogurt
2-1/2 tsp. curry powder
2 cups cooked long-grain brown rice
2 cups chopped cooked turkey
1 cup halved seedless red grapes
1/2 cup raisins
1/2 cup chopped PLANTERS Dry Roasted Peanuts

Steps:

Mix first 3 ingredients in large bowl. Stir in rice. Add remaining ingredients; mix lightly.
Refrigerate 30 min.

Nutrition Facts : Calories 490, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 31 g

TURKEY CURRY WITH RICE

Turkey Curry with Rice image

When I have leftover turkey and a hankering for non-holiday food, I make turkey curry with carrots, cauliflower and mango chutney to spoon over rice. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1-1/3 cups chicken broth
2 tablespoons curry powder
2 tablespoons minced fresh cilantro
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon pepper
3 medium carrots, thinly sliced
1 medium onion, finely chopped
1 package (16 ounces) frozen cauliflower, thawed
3 cups chopped cooked turkey
1/2 cup mango chutney
2 teaspoons all-purpose flour
1 cup coconut milk
4-1/2 cups hot cooked rice
Additional mango chutney, optional

Steps:

In a large saucepan, mix the first 7 ingredients. Add carrots and onion; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 3-5 minutes. Add cauliflower; cook, covered, until vegetables are tender, 4-6 minutes longer., Stir in turkey and chutney; heat through. In a small bowl, mix flour and coconut milk until smooth; stir into turkey mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Serve with rice and, if desired, additional chutney.

Nutrition Facts : Calories 363 calories, Fat 9g fat (7g saturated fat), Cholesterol 1mg cholesterol, Sodium 787mg sodium, Carbohydrate 64g carbohydrate (16g sugars, Fiber 5g fiber), Protein 7g protein.

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

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