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Turkey Curry Recipe
Turkey Curry Recipe photo by Taste of Home

Turkey Curry Recipe

Publisher Photo
You can make this zesty entree as spicy as you like by varying the amount of curry powder used.—Martha Balser, Cincinnati, Ohio
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1 cup sliced celery
  • 1/2 cup sliced carrots
  • 1 cup fat-free milk, divided
  • 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

Nutritional Facts

1 cup (calculated without rice) equals 232 calories, 6 g fat (0 saturated fat), 37 mg cholesterol, 206 mg sodium, 15 g carbohydrate, 0 fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Directions

  1. 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.
  2. 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; cook until heated through, stirring occasionally. Serve with rice if desired. Yield: 4 servings.
Originally published as Turkey Curry in Taste of Home April/May 1995, p44

Nutritional Facts

1 cup (calculated without rice) equals 232 calories, 6 g fat (0 saturated fat), 37 mg cholesterol, 206 mg sodium, 15 g carbohydrate, 0 fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

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