Best Turkey Curry Recipes

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TURKEY CURRY



Turkey Curry image

I'm always looking for new and interesting ways to use leftover turkey-especially around the holidays. Make this skillet meal as spicy as you'd like by varying the amount of curry powder. -Martha Balser, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 cup sliced celery
1/2 cup sliced carrots
1 cup fat-free milk
2 tablespoons cornstarch
3/4 cup reduced-sodium chicken broth
2 cups diced cooked turkey or chicken
2 tablespoons dried minced onion
1/2 teaspoon garlic powder
1 to 4 teaspoons curry powder
Hot cooked rice, optional

Steps:

  • Lightly coat a skillet with cooking spray; saute celery and carrots until tender. In a bowl, mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk; mix until smooth. , Pour over vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, onion, garlic powder and curry powder; heat through, stirring occasionally. Serve with rice if desired.

Nutrition Facts : Calories 172 calories, Fat 3g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 235mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

CURRY TURKEY BURGERS



Curry Turkey Burgers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 28m

Yield 5 burgers

Number Of Ingredients 29

1 1/3 pounds ground turkey breast, the average weight of 1 package
2 scallions, thinly sliced
A handful cilantro, chopped very fine, about 2 tablespoons, optional
1 inch piece fresh ginger, grated or minced
2 cloves garlic, minced
1/2 red bell pepper, finely chopped
Coarse salt
2 tablespoons mild curry paste or a handful of curry powder (Preferred brand: Patak's Mild Curry Paste)
Drizzle extra-virgin olive oil
5 crusty rolls, split
Bib or leaf lettuce
Sliced vine-ripe tomatoes
Mango chutney (preferred brands: Major Grey's or Patak's Mango Chutney)
Serving Suggestions: Thai Slaw Salad, recipe follows and root vegetable chips (preferred brands: Terra Chips)
1 (16 ounces) prepared shredded cabbage (coleslaw mix) from produce department
1/4 European seedless cucumber, sliced into thin sticks
1 small red bell pepper, seeded and thinly sliced
3 scallions, thinly sliced on bias
20 leaves fresh basil, shredded
Dressing:
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/4 cup white distilled or rice wine vinegar
2 teaspoons sugar or 2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons vegetable or canola oil
1 teaspoon toasted sesame oil
Garnish:
Toasted sesame seeds

Steps:

  • Toppings:
  • Combine first 8 ingredients and form into 5 patties.
  • Brush or drizzle patties with extra-virgin olive oil. Grill patties 6 minutes on each side on indoor electric grill or pan fry for same amount of time in a large nonstick skillet over medium high heat.
  • Pile patties on split crusty rolls with lettuce, tomato, and chutney spread liberally on roll tops as a condiment. Serve curry turkey burgers with Thai Slaw and root vegetable chips.
  • Garnish:
  • Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.

TURKEY CURRY



Turkey curry image

Go classic with your turkey leftovers and whip up this healthy spice-filled stew with peppers and tomatoes

Provided by Katy Greenwood

Categories     Main course

Time 20m

Number Of Ingredients 11

1 tbsp sunflower oil
1 large onion, thickly sliced
1 green pepper, deseeded and chopped
2 tbsp curry paste (or gluten-free alternative)
2 garlic cloves, crushed
400g can chopped tomatoes
300g leftover turkey, diced
300g leftover cooked potato (either boiled or roast), diced
2 tbsp mango chutney
small pack coriander, roughly chopped
rice or naan bread, to serve

Steps:

  • Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.
  • Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.

Nutrition Facts : Calories 294 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 0.8 milligram of sodium

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.

EASY TURKEY CURRY



Easy Turkey Curry image

Here is another of my Mom's old recipes. It is great for leftover turkey after the holidays, when you tire of turkey soups and sandwiches. Optional: if you want to show off, garnish with fresh parsley and side dishes of raisins, chutney, slivered almonds, hard cooked eggs, and both sweet and dill pickle spears.

Provided by BRNDIRT

Categories     Main Dish Recipes     Curries

Time 1h

Yield 4

Number Of Ingredients 10

3 cups water
1 ½ cups uncooked rice
¼ cup onion, minced
1 tablespoon butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can sliced mushrooms, drained
¼ cup milk
1 cup sour cream
½ teaspoon curry powder
2 cups cooked turkey meat, chopped or shredded

Steps:

  • In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • In a medium saucepan over medium heat, melt the butter, Saute the onion until translucent, not browned. Reduce the heat to a simmer, and stir in the mushroom soup, drained mushrooms, and milk. Heat while stirring constantly until the mixture is smooth. Add the sour cream, curry powder, and turkey meat, stirring while it all heats through. Cover and allow to low simmer 20 to 25 minutes. Ladle the curry mixture evenly over the rice for each individual serving.

Nutrition Facts : Calories 607.4 calories, Carbohydrate 66.7 g, Cholesterol 87.4 mg, Fat 23.8 g, Fiber 2.2 g, Protein 29.9 g, SaturatedFat 11.9 g, Sodium 781.3 mg, Sugar 3.1 g

LEFTOVER TURKEY CURRY



Leftover Turkey Curry image

Use leftover Thanksgiving turkey to make this spicy, fragrant stew. A dollop of yogurt tempers the heat of the Thai chile perfectly.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 45m

Number Of Ingredients 14

3 tablespoons safflower oil or butter
1 small onion, thinly sliced
1 tablespoon minced garlic (from 2 large cloves)
1 tablespoon minced peeled ginger
Kosher salt
1 tablespoon tomato paste
1 teaspoon ground cumin
1 1/2 teaspoons ground coriander
2 Yukon Gold potatoes, peeled, cut into a 1-inch dice
2 1/2 cups no-sodium-added chicken broth
1 Thai chile, split (seeds removed for less heat, if desired), plus more, sliced, for serving
2 cups coarsely shredded cooked turkey
1/4 cup plain yogurt (not Greek), plus more for serving
Cooked basmati rice and fresh mint or basil leaves, for serving

Steps:

  • Heat oil in a medium saucepan over medium-high. Add onion, garlic, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is golden at edges, 5 to 7 minutes. Stir in tomato paste, cumin, and coriander. Cook 1 minute more.
  • Add potatoes and broth. Bring to a boil, then add chile, reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 18 minutes. Mash some potatoes against side of pot to thicken. Add turkey; heat through. Remove from heat, stir in yogurt, and season with salt. Serve over rice, with a dollop of yogurt, and mint and sliced chiles.

TURKEY CURRY



Turkey Curry image

A great use for leftover Thanksgiving turkey...different than the same old casseroles and quick to make!

Provided by DML

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 6

Number Of Ingredients 12

2 tablespoons vegetable oil
½ teaspoon ground cinnamon
1 onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
½ teaspoon ground tumeric
¾ cup water
2 green chile peppers, halved lengthwise
1 pound cubed cooked turkey
1 teaspoon spicy red chili powder
½ tablespoon garam masala
salt to taste

Steps:

  • Heat oil over medium heat in a large skillet. Sprinkle the cinnamon into the oil and stir until fragrant. Stir the onion into the cinnamon oil and cook for 5 minutes, until softened and golden in color. Stir in the garlic, ginger, and turmeric, and continue to cook for 3 additional minutes. Pour in 1/4 water and cook for 2 minutes, adding a bit more water if mixture is too thick.
  • Stir the green chilies, turkey, chili powder, garam masala, and the rest of the water into the sauce. Cover and cook for 10 minutes until mixture has thickened to sauce consistency, adding additional water if mixture looks dry. Taste the curry and add salt if needed.

Nutrition Facts : Calories 188.6 calories, Carbohydrate 4.5 g, Cholesterol 57.5 mg, Fat 8.6 g, Fiber 1.1 g, Protein 22.9 g, SaturatedFat 2 g, Sodium 61.8 mg, Sugar 1.6 g

TURKEY CURRY



Turkey Curry image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 19

2 tablespoons coconut oil
1 yellow onion, diced
One 2-inch piece ginger, peeled and chopped
4 cloves garlic, chopped
1/4 cup chopped fresh cilantro stems (from 1 bunch), plus chopped fresh cilantro, for garnish
Kosher salt
1 tablespoon tomato paste
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
One 28-ounce can whole tomatoes
1 1/2 cups low-sodium turkey or chicken stock
1/2 pound russet potatoes, peeled and diced into 1/3-inch cubes
3 cups cubed turkey breast
1 cup frozen peas
1/4 cup heavy cream
2 tablespoons lime juice (from 2 limes)
Rice, for serving, optional

Steps:

  • Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the coconut oil and swirl to melt and coat the base of the pot. Add the onion, ginger, garlic, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
  • Add the tomato paste and stir to coat the vegetables. Add the curry powder, cumin, coriander and cayenne and stir to combine and toast the spices. Add the tomatoes, stock, and potatoes to the pot. Bring the mixture up to a boil, then turn the heat down to low, cover the pot and let simmer until the potatoes are very tender, about 25 minutes.
  • Add the turkey and peas to the pot and simmer until heated through, another 5 minutes. Turn off the heat and stir in the cream and lime juice.
  • Ladle the curry into bowls and garnish with the chopped cilantro. Serve with rice, if desired.

THAI TURKEY BURGERS WITH RED CURRY MAYO



Thai Turkey Burgers With Red Curry Mayo image

Make and share this Thai Turkey Burgers With Red Curry Mayo recipe from Food.com.

Provided by Linky

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1/3 cup fat-free mayonnaise
2 teaspoons Thai red curry paste
1 lime, Finely grated peel
1 tablespoon lime juice
1 teaspoon honey
1 (20 ounce) package ground turkey breast
1/2 cup peanuts, finely chopped dry-roasted
1/3 cup cilantro, chopped fresh
3 tablespoons mint, chopped fresh
2 teaspoons Thai red curry paste
1 lime, finely grated peel
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
4 hamburger buns, split
4 leaves lettuce

Steps:

  • In small bowl, stir the first 5 ingredients with whisk. Cover; refrigerate until serving time.
  • Heat gas or charcoal grill. In large bowl, mix all burger ingredients except buns and lettuce. Shape mixture into 4 patties, 1/2 inch thick.
  • Carefully brush oil on grill rack. Place patties on grill over medium heat. Cover grill; cook 9 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 165°F.
  • Place burgers on bottom halves of buns. Spread tops of burgers evenly with Red Curry Mayo. Top with lettuce. Cover with top halves of buns.

Nutrition Facts : Calories 416.2, Fat 12.5, SaturatedFat 2.1, Cholesterol 90, Sodium 733.4, Carbohydrate 33.1, Fiber 4.3, Sugar 7, Protein 44.2

FRUITED CURRY TURKEY SALAD



Fruited Curry Turkey Salad image

You'll love the well-balanced flavors in this quick turkey salad. You can swap out the leftover turkey for chicken and serve it year-round. -Suzanne Kesel, Cohocton, New York

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients 12

1/2 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon honey
1-1/2 teaspoons curry powder
1/4 teaspoon salt
Dash pepper
4 cups cubed cooked turkey
1/2 cup chopped apple
1/3 cup chopped celery
1/3 cup chopped walnuts, toasted
1/3 cup dried cranberries
5 cups torn mixed salad greens

Steps:

  • In a large bowl, combine the first six ingredients. Stir in the turkey, apple, celery, walnuts and cranberries. Divide salad greens among five serving plates; top with turkey mixture.

Nutrition Facts : Calories 472 calories, Fat 29g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 349mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 36g protein.

TURKEY WRAPS WITH CURRY-CHUTNEY MAYONNAISE AND PEANUTS



Turkey Wraps with Curry-Chutney Mayonnaise and Peanuts image

Categories     Fruit     turkey     No-Cook     Quick & Easy     Back to School     Mango     Peanut     Curry     Bon Appétit

Yield Makes 4

Number Of Ingredients 8

1 cup mayonnaise
1/4 cup mango chutney
1 1/2 teaspoons curry powder (preferably Madras-style)
4 9- to 10-inch-diameter spinach flour tortillas or plain flour tortillas
2 cups diced cooked turkey meat (about 10 ounces), divided
1 cup chopped fresh cilantro, divided
6 tablespoons coarsely chopped lightly salted peanuts, divided
1 1/3 cups coleslaw mix (preferably green and red cabbage with carrots) without dressing, divided

Steps:

  • Mix mayonnaise, chutney, and curry powder in small bowl. Season to taste with salt and pepper.
  • Spread 2 tablespoons curry-chutney mayonnaise in 2-inch-wide strip down center of 1 tortilla. Top with 1/2 cup turkey, 1/4 cup cilantro, 1 1/2 tablespoons peanuts, and 1/3 cup coleslaw mix. Fold sides of tortilla over ends of filling, then roll up burrito-style, enclosing filling completely. Repeat with remaining ingredients. Cut each turkey wrap in half on diagonal.

GROUND TURKEY, SWEET POTATO & PEA CURRY



Ground Turkey, Sweet Potato & Pea Curry image

This recipe was somewhat inspired by Banriona's Recipe #408979, which I thought was a great Americanized twist on a classic Lebanese recipe. In the same vein, this is like a flavorful Indian curry crossed with a traditional stew. No rice or naan needed, as it's very filling. Perfect for a cold winter night!

Provided by rpgaymer

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons ghee or 2 tablespoons oil
2 small onions, chopped
4 serrano peppers, chopped
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon cinnamon
2 teaspoons ground cumin
1 teaspoon ground cardamom
1 teaspoon chili powder
2 tablespoons ginger, peeled & shredded
1 lb lean ground turkey
2 1/2 cups sweet potatoes, peeled & diced into bite-size pieces
1 (14 1/2 ounce) can coconut milk (I use the light kind)
1/2-1 cup water
1 tablespoon tomato paste
1 tablespoon palm sugar or 1 tablespoon brown sugar
5 ounces frozen peas
1/2-1 teaspoon garam masala (optional)

Steps:

  • In a large saucepan, heat the ghee/oil over medium-high heat. Saute the onion, pepper and garlic for 3-5 minutes, or until the onion has softened.
  • Add the salt, turmeric, cinnamon, cumin, cardamom, chili powder, & ginger and combine well. Saute for 1 minute.
  • Add the ground turkey & stir well. Cook until meat is browned (about 3-5 minutes).
  • Add the sweet potato, coconut milk, 1/2 cup water, tomato paste and sugar. Stir well & bring to a boil, then lower heat & simmer for 20 minutes, or until the sweet potatoes are cooked through. Add the other 1/2 cup water if too much liquid gets cooked off to your liking.
  • Add the peas and garam masala, and cook just a bit more until the peas are warm. Add salt & pepper if desired; serve.

TURKEY PATTIES WITH CURRY SAUCE



Turkey Patties With Curry Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon butter
1/2 cup finely chopped onion
1 1/2 cups fine fresh bread crumbs
1/2 cup fresh or canned chicken broth
1/8 teaspoon freshly ground nutmeg
2 tablespoons finely chopped parsley
1 egg, lightly beaten
Salt to taste if desired
Freshly ground pepper to taste
1 1-pound package ground turkey
2 to 4 tablespoons corn, peanut or vegetable oil
1/2 cup blanched, slivered almonds
Curry sauce (see recipe)

Steps:

  • Heat the butter in a saucepan and add the onion. Cook, stirring occasionally, until wilted.
  • Put 1 cup of the bread crumbs in a mixing bowl and add the broth. Stir. Add the cooked onion, nutmeg, parsley, egg, salt and pepper. Add turkey and blend well. Divide the mixture into 8 equal portions.
  • Sprinkle remaining 1/2 cup of bread crumbs on a flat surface and roll each portion in bread crumbs.
  • Flatten each portion into a round pattie about 3/4 inch thick.
  • Heat about 2 tablespoons oil in 1 or 2 skillets large enough to hold the patties without crowding. Add the patties and cook about 4 minutes on each side or until nicely browned.
  • Turn often as the patties cook.
  • Meanwhile put the almonds in a skillet and cook, shaking the skillet and stirring, until the almonds are nicely browned. Remove from the heat and let cool.
  • Spoon the curry sauce over the patties and sprinkle with almonds.

Nutrition Facts : @context http, Calories 578, UnsaturatedFat 25 grams, Carbohydrate 36 grams, Fat 34 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 582 milligrams, Sugar 4 grams, TransFat 0 grams

APPLE CURRY TURKEY PITA



Apple Curry Turkey Pita image

This is great for turkey leftovers. Simple, quick and flavorful. This is a good one for substitutions too. I've used white wine in place of lemon, sour cream in place of yogurt, chicken in place of turkey and Indian naan in place of the pita. Enjoy!

Provided by Anonymous

Categories     Main Dish Recipes     Sandwich Recipes     Turkey

Time 20m

Yield 3

Number Of Ingredients 8

2 tablespoons olive oil
1 cup sliced onion
2 tablespoons lemon juice
½ pound cooked turkey, cut into chunks
1 tablespoon curry powder, or to taste
1 medium apple, cored and thinly sliced
3 pita bread rounds
½ cup plain yogurt

Steps:

  • Heat oil in a skillet over medium-high heat. Stir in onion and lemon juice. Cook until onion is tender. Mix in turkey, season with curry powder and continue cooking until heated through.
  • Remove from heat. Stir in apple. Stuff pitas with the mixture. Drizzle with yogurt to serve.

Nutrition Facts : Calories 428 calories, Carbohydrate 49.9 g, Cholesterol 65.3 mg, Fat 11.3 g, Fiber 4.1 g, Protein 31.4 g, SaturatedFat 2 g, Sodium 393.6 mg, Sugar 11.1 g

TURKEY MEATBALL & PINEAPPLE CURRY



Turkey meatball & pineapple curry image

Try a new spin on korma - use lean turkey mince and roll into balls then serve in a coconut-based sauce with fruit and coriander

Provided by Cassie Best

Categories     Main course

Time 40m

Number Of Ingredients 11

500g pack turkey mince
1 tbsp vegetable or sunflower oil
1 onion , roughly chopped
thumb-sized piece ginger , peeled and roughly chopped
1 garlic clove
small bunch coriander , roughly chopped, stalks and leaves kept separate
432g can pineapple chunks in juice, drained (reserve the juice)
4 tbsp korma paste (or gluten-free alternative)
6 tbsp ground almond
400ml can low-fat coconut milk
basmati rice and naan bread (or gluten-free alternative), to serve

Steps:

  • Season the turkey mince and shape into mini meatballs, about the size of a large cherry. Heat the oil in your widest pan, add the meatballs and cook, rolling them around the pan, for 8 mins until brown all over. Meanwhile, in a food processor, blend the onion, ginger, garlic, coriander stalks and 2 tbsp of the reserved pineapple juice to a paste.
  • Push the meatballs to one side of the pan, tip the onion mixture into the space and cook for a few mins until softened. Add the curry paste and stir for 1 min, coating the meatballs. Add the ground almonds, coconut milk, pineapple chunks, another 2 tbsp of the reserved pineapple juice and a little seasoning. Simmer, uncovered, for 10 mins until thickened a little. Serve with basmati rice and naan bread.

Nutrition Facts : Calories 465 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 0.8 milligram of sodium

TURKEY CURRY BURGERS



Turkey Curry Burgers image

Due to my dietary requirements I am always on the lookout for healthy and low fat twists on the fatty meals I used to enjoy. We like burgers and we like curries and so that was the inspiration for this healthier turkey curry burger. I serve them on buns with a bit of crisp lettuce and an extra teaspoon of the chutney spread over the each burger.

Provided by Sarah_Jayne

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

14 ounces lean ground turkey
1 tablespoon dried onion
2 tablespoons curry powder, medium strength
2 tablespoons mango chutney

Steps:

  • Mix all the ingredients together in a bowl with your hands until well combined.
  • Put into the fridge for about 10 minutes to allow the mixture to firm up a bit.
  • Take out of the fridge and form into four equal sized patties.
  • Fry the burgers as you would any other burger for about 5 minutes each side or until cooked through. (I do mine on my Foreman Grill brushed very lightly with some canola oil to save me having to fry them and add extra fats).
  • Put on buns and top with your choice of toppings (I go simply with crisp lettuce and a bit of extra mango chutney) and serve.

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

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

CURRY TURKEY STIR-FRY



Curry Turkey Stir-Fry image

Just open the fridge and go to town making this throw-together curry. We prefer turkey, but if you like chicken, shrimp, even bean sprouts and carrots, by all means, add them. -Lauren Rush, Clark, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13

1/2 teaspoon cornstarch
2 tablespoons reduced-sodium soy sauce
1 tablespoon minced fresh cilantro
1 tablespoon honey
1 teaspoon curry powder
1 teaspoon sesame or canola oil
1 garlic clove, minced
1/8 teaspoon crushed red pepper flakes, optional
1 tablespoon canola oil
1 large sweet red pepper, julienned
3 green onions, cut into 2-inch pieces
2 cups cubed cooked turkey breast
2 cups hot cooked brown rice

Steps:

  • Mix first 7 ingredients and, if desired, pepper flakes. In a large skillet, heat 1 tablespoon canola oil over medium-high heat; stir-fry red pepper until crisp-tender, about 2 minutes. Add green onions; stir-fry until tender, 1-2 minutes., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in turkey; heat through. Serve with rice.

Nutrition Facts : Calories 287 calories, Fat 7g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 351mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

TURKEY CURRY DINNER



Turkey Curry Dinner image

Here's a more exotic option for leftover turkey: Mix it with store-bought simmer sauce for an Indian-inspired dinner that comes together in less than 30 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 12

4 cups shredded turkey meat
Two 12 1/2-ounce jars curry simmer sauce (we love Maya Kaimal Madras Curry Indian simmer sauce; mayakaimal.com)
Steamed basmati rice
Cilantro
Sliced red onion
Toasted coconut
Raisins
Roasted cashews
Plain yogurt
Pineapple
Mango chutney
Lime wedges

Steps:

  • Combine turkey meat and simmer sauce in a saucepan. Simmer, stirring occasionally, just until heated through. Serve over rice with some of the toppings and condiments listed.

QUICK TURKEY CURRY



Quick Turkey Curry image

Categories     Fruit Juice     Ginger     Onion     Rice     turkey     Sauté     Quick & Easy     Apple     Curry     Cilantro     Jam or Jelly     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

2 tablespoons (1/4 stick) unsalted butter
1 1/2 cups chopped onion
2 tablespoons chopped peeled fresh ginger
2 garlic cloves, minced
1 tart green apple, cored, peeled, chopped
3 tablespoons all purpose flour
2 1/2 tablespoons curry powder
1 1/2 teaspoons ground cumin
3 cups canned low-salt chicken broth
1 cup apple cider
3/4 cup whipping cream
1/4 cup mango chutney
1/4 cup chopped fresh cilantro
1 tablespoon tomato paste
4 cups coarsely chopped cooked turkey
Steamed white or brown rice

Steps:

  • Melt butter in heavy large skillet over medium heat. Add onion, ginger and garlic; sauté until onion is soft, about 10 minutes. Add apple, then flour, curry powder and cumin; sauté 3 minutes. Gradually whisk in broth. Add cider, cream, chutney, cilantro and tomato paste. Reduce heat to medium-low; simmer until mixture thickens, about 20 minutes. Add turkey; stir until heated, about 2 minutes. Spoon curry over rice.

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