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Turkey Curry

 Turkey Curry
You can make this zesty entree as spicy as you like by varying the amount of curry powder used.—Martha Balser, Cincinnati, Ohio
4 ServingsPrep/Total Time: 20 min.

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

Directions

  • 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; cook until heated through, stirring occasionally. Serve with
  • rice if desired. Yield: 4 servings.
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.