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Turkey Curry with Rice

When I have leftover turkey and a hankering for non-holiday food, I make turkey curry with carrots, cauliflower and mango chutney to spoon over rice. —Nancy Heishman, Las Vegas, Nevada
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1-1/3 cups chicken broth
  • 2 tablespoons curry powder
  • 2 tablespoons minced fresh cilantro
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon pepper
  • 3 medium carrots, thinly sliced
  • 1 medium onion, finely chopped
  • 1 package (16 ounces) frozen cauliflower, thawed
  • 3 cups chopped cooked turkey
  • 1/2 cup mango chutney
  • 2 teaspoons all-purpose flour
  • 1 cup coconut milk
  • 4-1/2 cups hot cooked rice
  • Additional mango chutney, optional


  • In a large saucepan, mix the first seven ingredients. Add carrots and onion; bring to a boil. Reduce heat; simmer, covered, 3-5 minutes or until carrots are crisp-tender. Add cauliflower; cook, covered, 4-6 minutes longer or until vegetables are tender.
  • Stir in turkey and chutney; heat through. In a small bowl, mix flour and coconut milk until smooth; stir into turkey mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Serve with rice and, if desired, additional chutney.
Nutrition Facts
1 cup turkey mixture with 3/4 cup rice: 363 calories, 9g fat (7g saturated fat), 1mg cholesterol, 787mg sodium, 64g carbohydrate (16g sugars, 5g fiber), 7g protein.

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Average Rating:
  • tcondon64
    Nov 13, 2017

    Love the twist from Subcontinent curry and Pacific coconut milk to smooth it! And chutney to sweeten. Yum!

  • jrpucket
    Oct 7, 2015

    Made this for supper tonite and we loved it. No changes were made to the recipe. Next time I might add some golden raisins.