Tantalize your taste buds with a delightful culinary journey to savor the exotic flavors of Turkey Curry with Rice. Originating from the vibrant streets of India, this delectable dish blends the richness of Turkish spices with the aromatic allure of Indian curry, creating a symphony of flavors that will leave you craving for more.
Embark on a sensory adventure as you explore the diverse recipes featured in this article. From the classic Turkey Curry with Rice, known for its harmonious balance of spices and the tender texture of turkey, to the tantalizing Turkey and Vegetable Curry, bursting with vibrant colors and a medley of vegetables, each recipe promises a unique gustatory experience.
Uncover the secrets of the aromatic Turkey Curry with Coconut Milk, where the creamy embrace of coconut milk adds a touch of velvety richness to the succulent turkey. Discover the hidden depths of flavor in the Turkey Curry with Yogurt, where tangy yogurt lends a refreshing contrast to the warmth of the spices.
For those seeking a vegetarian delight, the Vegetable Curry with Rice offers a symphony of flavors and textures, showcasing the vibrant tapestry of Indian spices and an array of colorful vegetables. Indulge in the simplicity of the Turkey Curry with Basmati Rice, where the delicate fragrance of basmati rice complements the richness of the curry, creating a harmonious union of flavors.
Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can recreate these culinary masterpieces in the comfort of their own kitchens. Detailed ingredient lists and helpful tips guide you through the cooking process, empowering you to create authentic and flavorful dishes that will impress your family and friends.
So, embark on this culinary adventure, immerse yourself in the vibrant world of spices, and let the tantalizing aromas of Turkey Curry with Rice transport you to a realm of culinary bliss.
TURKEY CURRY
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
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- 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; heat through, stirring occasionally. Serve with rice if desired.
Nutrition Facts : Calories 172 calories, Fat 3g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 235mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
TURKEY CURRY
Provided by Valerie Bertinelli
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the coconut oil and swirl to melt and coat the base of the pot. Add the onion, ginger, garlic, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add the tomato paste and stir to coat the vegetables. Add the curry powder, cumin, coriander and cayenne and stir to combine and toast the spices. Add the tomatoes, stock, and potatoes to the pot. Bring the mixture up to a boil, then turn the heat down to low, cover the pot and let simmer until the potatoes are very tender, about 25 minutes.
- Add the turkey and peas to the pot and simmer until heated through, another 5 minutes. Turn off the heat and stir in the cream and lime juice.
- Ladle the curry into bowls and garnish with the chopped cilantro. Serve with rice, if desired.
TURKEY CURRY DINNER
Here's a more exotic option for leftover turkey: Mix it with store-bought simmer sauce for an Indian-inspired dinner that comes together in less than 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 12
Steps:
- Combine turkey meat and simmer sauce in a saucepan. Simmer, stirring occasionally, just until heated through. Serve over rice with some of the toppings and condiments listed.
HEARTY TURKEY & RICE
We love this tasty dinner. It's quick to prepare, making it a great (and yummy!) meal when you're running late. You'll love the easy cleanup, too! -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook rice according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook turkey and onion over medium heat 6-8 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles. Add salsa, tomato sauce, bouillon and salt; heat through., Serve with rice, cheese, sour cream and, if desired, toppings of your choice. Freeze option: Freeze cooled turkey mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.
Nutrition Facts : Calories 354 calories, Fat 5g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 732mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 3g fiber), Protein 34g protein. Diabetic Exchanges
LEFTOVER TURKEY CURRY
Use leftover Thanksgiving turkey to make this spicy, fragrant stew. A dollop of yogurt tempers the heat of the Thai chile perfectly.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 45m
Number Of Ingredients 14
Steps:
- Heat oil in a medium saucepan over medium-high. Add onion, garlic, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is golden at edges, 5 to 7 minutes. Stir in tomato paste, cumin, and coriander. Cook 1 minute more.
- Add potatoes and broth. Bring to a boil, then add chile, reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 18 minutes. Mash some potatoes against side of pot to thicken. Add turkey; heat through. Remove from heat, stir in yogurt, and season with salt. Serve over rice, with a dollop of yogurt, and mint and sliced chiles.
TURKEY AND SPINACH CURRY
With the coconut milk, the preroasted turkey and the fresh spinach, there's plenty of flavor in this little stew. Plenty of ease, too; the whole thing (including the rice you probably want to serve it with, though I could imagine it over leftover stuffing) takes less than a half hour, not much longer than sandwiches.
Provided by Mark Bittman
Categories easy, quick
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oil in a medium saucepan over medium-high heat; add onion, garlic and ginger and cook until they begin to soften, about 2 to 3 minutes. Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.
- Add tomatoes and their juices and coconut milk and sprinkle with salt and pepper; bring mixture to a boil and reduce heat to medium. Simmer for another 8 to 10 minutes, or until tomatoes break down.
- Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes. Adjust seasoning, garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 13 grams, Sodium 581 milligrams, Sugar 2 grams, TransFat 0 grams
TURKEY CURRY
Go classic with your turkey leftovers and whip up this healthy spice-filled stew with peppers and tomatoes
Provided by Katy Greenwood
Categories Main course
Time 20m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.
- Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.
Nutrition Facts : Calories 294 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 0.8 milligram of sodium
TURKEY CURRY WITH RAISIN RICE
I haven't been a huge fan of curries, but I absolutely adored this one from a Diane Mott Davidson book (The Killer Pancake), so now I'm trying out other curries from this site. Since I don't see this great one already posted, I'm adding it for your culinary enjoyment. I didn't make my own stock, I bought a box at the store, but chicken broth would probably work just as well. It's mostly just to add flavor to the rice. The recipe originally listed white rice, but I substituted brown since I rarely use white rice. I bet popcorn rice would also be good. For the New Year's party that I was attending, it was easier to just stir the meat and the rice all together and take it as a casserole rather than serving it as two items, and that worked out just fine. I used skim milk and non-fat dry milk to keep fat content lower, and did not notice any affect on the finished product. I suggest getting the rice started before preparing the curry since it takes a while to cook.
Provided by mamere94
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Turkey Curry: Saute the ground turkey until evenly browned. Drain fat and set aside.
- In a greased or non-stick skillet, saute the apple and onion over medium heat, stirring frequently, until the onion is translucent. Set aside.
- Reduce heat to low and heat the olive oil. Stir in the flour and curry powder until the flour begins to bubble.
- Combine the bouillon granules, milk and dry milk; whisk until combined. (The bouillon granules will dissolve when they are heated in the sauce.)
- Gradually add the milk mixture to the curry mixture, continuing to stir over medium-low heat until the mixture thickens.
- When the mixture is thick, add the turkey and the apple-onion mixture. Stir well and heat through. Serve over Raisin Rice.
- Raisin Rice: In a large nonstick skillet, toast 1 cup raw rice over medium heat, stirring frequently, until most of the rice is brown. (Mottled appearance is desirable.)
- Stir in raisins and chicken stock.
- Bring to a boil, reduce heat to low, cover the pan, and cook for 25 minutes or until the liquid is absorbed.
Nutrition Facts : Calories 703.6, Fat 25, SaturatedFat 9.1, Cholesterol 115.1, Sodium 638.1, Carbohydrate 81.9, Fiber 3.4, Sugar 24.3, Protein 39.1
Tips:
- Choose the right turkey: For the best flavor and texture, use a free-range or organic turkey. If you're using a frozen turkey, be sure to thaw it completely before cooking.
- Season the turkey well: Use a generous amount of salt, pepper, and your favorite herbs and spices. This will help the turkey develop a delicious flavor.
- Cook the turkey slowly: This will help the turkey cook evenly and prevent it from drying out. The internal temperature of the turkey should reach 165 degrees Fahrenheit.
- Make a flavorful curry sauce: Use a variety of spices and herbs to create a flavorful curry sauce. You can also add vegetables, such as onions, garlic, and ginger, for additional flavor.
- Serve the turkey curry with rice or bread: Turkey curry is traditionally served with rice, but it can also be served with bread or other side dishes.
Conclusion:
Turkey curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a little planning and preparation, you can have a flavorful and satisfying meal on the table in no time. So next time you're looking for a new dinner idea, give turkey curry a try.
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