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Turkey Curry Recipe
Turkey Curry Recipe photo by Taste of Home
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Turkey Curry Recipe

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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 like by varying the amount of curry powder. —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): 232 calories, 6g fat (0 saturated fat), 37mg cholesterol, 206mg sodium, 15g carbohydrate (0 sugars, 0 fiber), 29g 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; heat through, stirring occasionally. Serve with rice if desired. Yield: 4 servings.
Originally published as Turkey Curry in Taste of Home April/May 1995, p44


Reviews for Turkey Curry

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
knscuba@aol.com User ID: 1426899 247282
Reviewed Apr. 19, 2016

"Super easy to make. Will make it again and will use more curry than I used the first time."

MY REVIEW
akemmerl9 User ID: 8091698 242101
Reviewed Jan. 19, 2016

"Absolutely delicious!!! The only thing I changed was that I added one red pepper and doubled the recipe in order to have more leftovers. I also doubled the full amount of the curry because my husband and I love spice! (I used 8 teaspoons of curry for the doubled recipe)"

MY REVIEW
ECassar User ID: 5849654 238257
Reviewed Nov. 28, 2015

"Very good! One of the best curries I have had. Quite easy, too."

MY REVIEW
ScarlettScott User ID: 6330264 223496
Reviewed Mar. 24, 2015

"Super yummy and easy! I substituted chicken for the turkey and it was just as good. Reheats well. I used 3 tsp curry powder and it was the right amount of spice for us. We do like spicy food, so if you're not as adventurous, I would use less than 3 tsp."

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