Best Turkey Curry In A Hurry Cooks Illustrated Recipe Foodcom Recipes

CURRY IN A HURRY BURGERS

Steps:

• Make the chutney: mix together all the chutney ingredients in a glass bowl; cover and chill for 1 hour before serving.
• Make the burgers: Using hands or a wooden spoon, mix together the ground turkey, ¼ cup sour cream, onion, 1 tablespoon curry, and 1 teaspoon mint in a big bowl.
• Season with salt and pepper; form mixture into 4 patties of equal size.
• Lightly grease a large skillet with olive oil; pan-fry the burgers over medium heat, flipping once, until cooked through, about 4 minutes on each side.
• While the burgers are cooking, warm the naan in a pre-heated 350° oven, about 5 minutes.
• Whisk together the remaining ¼ cup sour cream, 1 tablespoon curry, and 1 teaspoon mint.
• Serve the burgers topped with the sour cream-curry spread and Pineapple chutney, wrapped in warm naan.
• Serve with additional chutney on the side.

PORK CURRY IN A HURRY

Steps:

• In a skillet, saute onion, red pepper, celery, and peanuts in butter.
• Stir in flour, then add stock.
• Add chutney, curry, salt, pepper, and sugar. Simmer 10 minutes, or until thickened, stirring often.
• Add the apple wedges and cooked pork and heat thoroughly.
• Serve with hot rice.

BRIDGET JONES'S TURKEY CURRY

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.

TURKEY CURRY

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.

TURKEY CURRY

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.

BRIDGET JONES'S TURKEY BUFFET CURRY IN A HURRY!

Steps:

• Fry the onion and garlic in the oil, for about 5 to 10 minutes or until soft and well coloured.
• Add the rest of the ingredients and mix thoroughly. Simmer, stirring at regular intervals for about 15 to 20 minutes, do not allow to boil.
• Add the yoghurt if using and mix well; allow to heat up gently for about 5 minutes.
• Check the seasoning and adjust if necessary.
• Serve hot with steamed/boiled rice, this makes two generous servings.