Curried Turkey Strips Recipes
CURRIED TURKEY
With a tossed green salad and some fresh hot rolls, this dish makes an easy delicious meal! You'll like how the apple and curry flavors accent the meal. Here's another bonus - it's a good way to use up leftover turkey from holiday dinners.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, heat the milk and bouillon, stirring until bouillon is dissolved. Set aside. , In a large saucepan, saute apples and onion in oil until tender. Stir in the flour, curry powder, salt and pepper until blended. Gradually add milk mixture and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and heat through. Serve over rice.
Nutrition Facts : Calories 336 calories, Fat 17g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 668mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 31g protein.
CURRIED TURKEY STRIPS
A recipe I threw together when nothing else seemed tasty that night. Turned out quite delicious! Serve with a curry yogurt dip...
Provided by Heirloom
Categories Curries
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Slice turkey breast into strips.
- In a medium bowl combine all dry ingredients.
- In a separate bowl beat egg.
- Using one hand for the wet and the other for the dry, dredge the turkey in the egg followed by the flour mixture.
- Repeat until all strips are coated.
- Drizzle about a tablespoon of olive oil in a large skillet over medium heat
- Place turkey strips in skillet, cook for 3-4 minutes.
- Flip strips, cook an additional 3-4 minutes until cooked through, taking care to not overcook or the turkey will become incredibly dry.
Nutrition Facts : Calories 1173.2, Fat 43.5, SaturatedFat 11.8, Cholesterol 460.9, Sodium 1547.1, Carbohydrate 51.8, Fiber 3.6, Sugar 0.5, Protein 134.2
CURRIED TURKEY NOODLE SOUP
Turkey isn't just for Christmas. Packed with protein, vitamins and lean too, it makes a great substitute for that other white meat
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 10
Steps:
- Heat a large saucepan and fry the curry paste for 1 min, until fragrant. Tip in the stock and bring to the boil, then throw in the turkey and cook for 5 mins. Add the rice noodles and cook for 3 mins more.
- Add the pepper and beansprouts and cook for 2 mins more. Add the coconut milk, bring to a simmer, season with the lime juice and sugar, then spoon into bowls, sprinkle with the coriander leaves and serve.
Nutrition Facts : Calories 480 calories, Fat 10 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 1.17 milligram of sodium
CURRIED TURKEY STIR-FRY
Make a filling meal-in-one in 30 minutes! The curry powder adds just the right amount of spice.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook brown rice as directed on package, using water and 1/4 teaspoon salt.
- Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add turkey; cook 5 to 8 minutes, stirring frequently, until browned. Stir in bell pepper and broccoli. Cook 2 minutes.
- In small bowl, mix remaining ingredients. Stir into turkey and vegetables. Heat to boiling; reduce heat. Cover and cook 2 to 3 minutes or until vegetables are crisp-tender and turkey is no longer pink in center. Serve over brown rice.
Nutrition Facts : Calories 470, Carbohydrate 71 g, Cholesterol 75 mg, Fiber 8 g, Protein 37 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g
CURRIED TURKEY LEGS
Adopted! I was born and raised in a small village where most of the residesnt depended on their farm animals for their livelyhood. Our meat was mainly pork and chicken with an occasional pound of hamburger boutht at the butcher shop. Young calves were seldom eaten. The were shipped to market for cash. In those days, a young calf would bring about $75 which would buy a lot of school shoes. When I left home and started to work, I ate mainly in restaurants. I soon loved to enjoy the taste of lamb. In later years I was dining in a restaurant in North Africa, when a diner near me who had just ordered leg of lamb queried the waiter, "Did you know that if you fixed a turkey leg in this manner that it would taste just leg of lamb?" "Yes," the waiter replied, "That's what that is." When I was able to find two turkey legs in the bazaar, I bought them and took them back to my apartment and cooked them basically like this recipe. He was right they did taste just like curried log of lamb and at about a quarter of the price. I have been eating them ever since. I am happy to post this recipe because I know every who likes lamb will enjoy it immensely.
Provided by Queen Dragon Mom
Categories Curries
Time 2h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown turkey legs in butter; remove from skillet.
- Add onion and garlic to skillet.
- Cook till onion is tender but not brown.
- Return meat to skillet.
- Add curry powder, 1-1/2 teaspoons salt, gingerroot, tomatoes, and 1/4 cup water.
- Cover; simmer 45 to 60 minutes, stirring occasionally, till turkey is tender.
- Stir in flour.
- Cook and stir till thickened.
- Serve with cooked rice tossed with raw grated carrot.
- Pass curry condiments.
- This recipe cannot be distinguished from curried leg of lamb and is easily adapted to the Crockpot.
Nutrition Facts : Calories 1234.5, Fat 55.3, SaturatedFat 16.9, Cholesterol 579.4, Sodium 611.1, Carbohydrate 12.8, Fiber 2.5, Sugar 4.2, Protein 161.5
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
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