TURKEY CURRY WITH RAISIN RICE
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
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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