Turkey Curry

Name: Turkey Curry
Prep time: 20 min
Total time: 20 min
Yield: 4 servings.
Ingredients: 1 cup sliced celery; 1/2 cup sliced carrots; 1 cup fat-free milk; 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

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 4 servings.

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'd like by varying the amount of curry powder. —Martha Balser, Cincinnati, Ohio

Ingredients

1 cup sliced celery
1/2 cup sliced carrots
1 cup fat-free milk
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

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.

Nutrition Facts

1 cup (calculated without rice): 172 calories, 3g fat (1g saturated fat), 72mg cholesterol, 235mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 1 starch, 3 lean meat.

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