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Turkey in Curry Sauce Recipe

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This recipe is a delicious fall entree with a hint of curry flavor and crunchy nuts. You can whip up this main dish in just minutes using leftover turkey.—Lucile H. Proctor, Panguitch, Utah

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Turkey in Curry Sauce Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

20 20

Ingredients

1/2 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (14-1/2 ounces) chicken broth
1 cup half-and-half cream
2 to 3 teaspoons curry powder
2 cups diced cooked turkey
2 tablespoons chopped pimientos
Hot cooked rice
1/2 cup chopped peanuts

Directions

In a saucepan, saute onion in butter until tender. Add flour to form a smooth paste. Gradually stir in broth; bring to a boil. Boil for 1-2 minutes or until thickened. Reduce heat. Add cream and curry; mix well. Add turkey; heat through. Stir in pimientos. Serve over rice; sprinkle with peanuts. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 456 calories, 30 g fat (14 g saturated fat), 114 mg cholesterol, 692 mg sodium, 15 g carbohydrate, 2 g fiber, 29 g protein.

Originally published as Turkey in Curry Sauce in Taste of Home October/November 1995, p11

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Reviews for Turkey in Curry Sauce (1)

Turkey in Curry Sauce

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Reviewed on Dec. 10, 2010 by whispurr

I found the sauce part of the recipe to be too thin - kind of like soup, so I would recommend using a bit more flour if you like a thicker sauce. I used canned chicken which made it a fairly easy recipe to make.