INDIAN TURKEY CURRY

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Indian Turkey Curry image

Another recipe for leftover turkey. You can also use chicken. From Better Homes and Gardens.

Provided by Vicki Butts (lazyme)

Categories     Turkey

Time 40m

Number Of Ingredients 16

1/2 c onion, finely chopped
1/2 c celery, finely chopped
1/4 c butter
1/3 c all purpose flour
1 Tbsp curry powder
2 c chicken broth
1 c tomato juice
1 tsp worcestershire sauce
pepper, to taste
3 c cooked turkey, cubed
hot cooked rice
CONDIMENTS:
chutney, optional
golden raisins, optional
chopped peanuts, optional
flaked coconut, optional

Steps:

  • 1. In a medium saucepan cook the onion and celery in butter until tender. Stir in the flour and curry powder. Add chicken broth, tomato juice, and Worcestershire sauce. Cook and stir over medium heat until thickened and bubbly. Season with pepper.
  • 2. Stir in turkey, heat through and serve over the rice. Pass condiments along with entree.
  • 3. Per serving: 242 Calories (kcal); 12g Total Fat; (44% calories from fat); 24g Protein; 10g Carbohydrate; 63mg Cholesterol; 553mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

*** Explore more Indian Turkey Curry Recipes »

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