Turkey Curry With Raisin Rice Recipes

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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

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.

TURKEY CURRY WITH RAISIN RICE



Turkey Curry With Raisin Rice image

I haven't been a huge fan of curries, but I absolutely adored this one from a Diane Mott Davidson book (The Killer Pancake), so now I'm trying out other curries from this site. Since I don't see this great one already posted, I'm adding it for your culinary enjoyment. I didn't make my own stock, I bought a box at the store, but chicken broth would probably work just as well. It's mostly just to add flavor to the rice. The recipe originally listed white rice, but I substituted brown since I rarely use white rice. I bet popcorn rice would also be good. For the New Year's party that I was attending, it was easier to just stir the meat and the rice all together and take it as a casserole rather than serving it as two items, and that worked out just fine. I used skim milk and non-fat dry milk to keep fat content lower, and did not notice any affect on the finished product. I suggest getting the rice started before preparing the curry since it takes a while to cook.

Provided by mamere94

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb ground turkey
1 cup apple, chopped unpeeled
1 cup onion, chopped
1 1/2 tablespoons olive oil
2 tablespoons flour
1 tablespoon curry powder
1 tablespoon beef bouillon granules
1/2 cup dry milk
2 cups milk
1 cup rice
1/2 cup raisins
2 1/4 cups chicken stock

Steps:

  • Turkey Curry: Saute the ground turkey until evenly browned. Drain fat and set aside.
  • In a greased or non-stick skillet, saute the apple and onion over medium heat, stirring frequently, until the onion is translucent. Set aside.
  • Reduce heat to low and heat the olive oil. Stir in the flour and curry powder until the flour begins to bubble.
  • Combine the bouillon granules, milk and dry milk; whisk until combined. (The bouillon granules will dissolve when they are heated in the sauce.)
  • Gradually add the milk mixture to the curry mixture, continuing to stir over medium-low heat until the mixture thickens.
  • When the mixture is thick, add the turkey and the apple-onion mixture. Stir well and heat through. Serve over Raisin Rice.
  • Raisin Rice: In a large nonstick skillet, toast 1 cup raw rice over medium heat, stirring frequently, until most of the rice is brown. (Mottled appearance is desirable.)
  • Stir in raisins and chicken stock.
  • Bring to a boil, reduce heat to low, cover the pan, and cook for 25 minutes or until the liquid is absorbed.

Nutrition Facts : Calories 703.6, Fat 25, SaturatedFat 9.1, Cholesterol 115.1, Sodium 638.1, Carbohydrate 81.9, Fiber 3.4, Sugar 24.3, Protein 39.1

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