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Turkey with Curried Cream Sauce

 Turkey with Curried Cream Sauce
Give plain old turkey a brand-new spin with classic Indian spices. My version's pretty mild, but if you're in the mood for fire, add extra curry and a shake or two of cayenne pepper. This dish disappears fast, no matter who's at the table. —Lori Lockrey, Scarborough, Ontario
3 ServingsPrep/Total Time: 30 min.


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon curry powder
  • 1 cup chicken broth
  • 1/4 cup 2% milk
  • 2 teaspoons canola oil
  • 1 small yellow summer squash, sliced
  • 1 small zucchini, sliced
  • 1/2 small onion, thinly sliced
  • 2 cups cubed cooked turkey breast
  • 1/2 teaspoon grated lemon peel
  • Hot cooked rice
  • 3 tablespoons chopped cashews


  • In a small saucepan, melt butter over medium heat. Stir in flour and
  • curry powder until smooth; gradually whisk in broth and milk. Bring
  • to a boil, stirring constantly; cook and stir 1-2 minutes or until
  • thickened. Remove from heat; set aside.
  • In a large skillet, heat oil over medium-high heat. Add squash,
  • zucchini and onion; cook and stir until tender. Add turkey, lemon
  • peel and reserved sauce; heat through. Serve with rice; sprinkle
  • with cashews. Yield: 3 servings.

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Turkey with Curried Cream Sauce (continued)

Nutritional Facts: 1 cup turkey mixture with 1 tablespoon cashews (calculated without rice) equals 331 calories, 17 g fat (6 g saturated fat), 104 mg cholesterol, 504 mg sodium, 13 g carbohydrate, 2 g fiber, 33 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer