Indian Turkey Curry Recipes

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INDIAN TURKEY CURRY



Indian Turkey Curry image

Make and share this Indian Turkey Curry recipe from Food.com.

Provided by lazyme

Categories     Poultry

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/4 cup margarine or 1/4 cup butter, blend
1/3 cup all-purpose flour
1 tablespoon curry powder
2 cups chicken broth
1 cup tomato juice
1 teaspoon Worcestershire sauce
pepper
3 cups cooked turkey, cubed
hot cooked rice
chutney
golden raisin
chopped peanuts
flaked coconut

Steps:

  • In a medium saucepan cook the onion and celery in margarine/butter.
  • blend until tender.
  • Stir in the flour and curry powder.
  • Add chicken broth, tomato juice, and Worcestershire sauce.
  • Cook and stir over medium heat until thickened and bubbly.
  • Season with pepper.
  • Stir in turkey, heat through and serve over the rice.
  • Pass condiments along with entree.

Nutrition Facts : Calories 242.6, Fat 11.8, SaturatedFat 2.8, Cholesterol 53.2, Sodium 512.7, Carbohydrate 9.7, Fiber 1.1, Sugar 2.5, Protein 23.6

TURKEY CURRY



Turkey Curry image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 19

2 tablespoons coconut oil
1 yellow onion, diced
One 2-inch piece ginger, peeled and chopped
4 cloves garlic, chopped
1/4 cup chopped fresh cilantro stems (from 1 bunch), plus chopped fresh cilantro, for garnish
Kosher salt
1 tablespoon tomato paste
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
One 28-ounce can whole tomatoes
1 1/2 cups low-sodium turkey or chicken stock
1/2 pound russet potatoes, peeled and diced into 1/3-inch cubes
3 cups cubed turkey breast
1 cup frozen peas
1/4 cup heavy cream
2 tablespoons lime juice (from 2 limes)
Rice, for serving, optional

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.

INDIAN TURKEY WITH SPINACH & NEW POTATOES



Indian turkey with spinach & new potatoes image

Spice up turkey mince with this tasty Indian recipe

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 9

450g halved new potato
2 tbsp vegetable oil
1 onion , finely chopped
2 garlic cloves , crushed
450g minced turkey
5 tbsp Madras curry paste
400g can chopped tomato
300ml/½ pt chicken stock
150g bag baby spinach

Steps:

  • Boil the new potatoes until tender. Drain. Heat the vegetable oil in a large pan and cook 1 finelythe chopped onion for 5-6 minutes. Add the garlic cloves and minced turkey and cook for 4-5 minutes. Stir in the Madras curry paste and cook for 1 minute. Stir in the chopped tomatoes and chicken stock, cover and cook for 20 minutes. Stir in the potatoes and baby spinach and heat through for 3-4 minutes.

TURKEY TIKKA MASALA



Turkey Tikka Masala image

This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal.

Provided by Samin Nosrat

Categories     curries, main course

Time 2h

Yield 6 servings

Number Of Ingredients 27

2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tablespoon paprika
4 teaspoons ground turmeric
1 teaspoon kosher salt
6 cloves garlic, finely grated or pounded in a mortar and pestle
4 teaspoons finely grated fresh ginger
1 cup whole-milk yogurt
4 cups cooked turkey (about 1 pound), cut into 1 1/2-inch pieces
4 tablespoons ghee or neutral-tasting oil
1 large onion, thinly sliced
6 cardamom pods, crushed
1 bay leaf
1 teaspoon paprika
1/2 teaspoon red pepper flakes (optional)
1 teaspoon garam masala
1 1/2 teaspoons kosher salt, plus more to taste
2 tablespoons finely grated fresh ginger
4 cloves garlic, finely grated or pounded in a mortar and pestle
2 serrano peppers, finely chopped
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
2 cups heavy cream
3/4 cup coarsely chopped fresh cilantro, plus a few sprigs for garnish
Juice of 1 small lemon
Steamed basmati rice, for serving

Steps:

  • Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.
  • Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn't burn.
  • Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.
  • Add cream and chopped cilantro to the pot. Season with 1 1/2 teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.
  • In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.
  • Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.
  • To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.

TURKEY CURRY



Turkey Curry image

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

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

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

INDIAN TURKEY CUTLETS



Indian Turkey Cutlets image

This is originally a recipe for outside grilling from Good Housekeeping July 2003. It works just as well inside in my broiler. Tastes like a Tandoori chicken recipe.

Provided by mandabears

Categories     Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

2 large limes
1/3 cup low-fat plain yogurt
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 clove garlic, minced
6 turkey cutlets, about 1 1/2 pounds

Steps:

  • Preheat broiler.
  • Grate 1 teaspoon peel from 1 lime and squeeze 1 tablespoon juice.
  • Cut remaining lime into wedges.
  • Reserve for squeezing juice over cooked cutlets.
  • In a large bowl, mix lime peel and juice, yogurt, vegetable oil, ginger, cumin, coriander, garlic and salt.
  • Just before cooking add turkey cutlets to the yogurt mixture and stir to cover cutlets.
  • Do not let cutlets marinate more than 15 minutes or the texture will become mealy.
  • Broil 2 1/2 minutes on each side, 5 minutes total.
  • Serve with lime wedges and steamed rice.

Nutrition Facts : Calories 44.1, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.5, Sodium 396.8, Carbohydrate 5.5, Fiber 0.8, Sugar 3, Protein 0.9

INDIAN TURKEY BURGERS WITH LIME, CUCUMBERS, AND CHUTNEY



Indian Turkey Burgers With Lime, Cucumbers, and Chutney image

A blend of spices - cumin, coriander, cloves, and cinnamon - give Indian flavor to this spicy turkey and spinach burger.

Provided by Ben S.

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Yield 4

Number Of Ingredients 15

4 large unpeeled garlic cloves
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon ground coriander
¾ teaspoon ground cumin
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 ¼ pounds ground turkey
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 tablespoons minced fresh ginger
1 jalapeno pepper, seeded and minced
½ large cucumber, sliced thin
1 tablespoon fresh lime juice
¼ cup Major Grey Chutney
4 small (4 inch) pita breads

Steps:

  • Set garlic in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
  • Mix salt, pepper, coriander, 1/2 tsp. cumin, cinnamon and cloves in a small bowl.
  • Break up turkey in a medium bowl; add garlic, spinach, spice mixture, ginger and jalapeno; stir lightly with a fork to combine. Divide turkey mixture into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 1/2 inches wide. Refrigerate.
  • Mix cucumber, lime juice, 1/4 tsp. cumin and salt to taste in a small bowl. Refrigerate until ready to serve.
  • For charcoal grill: Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 5 minutes per side.
  • Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Place a burger on each of 4 pita halves. Top with cucumbers and chutney, then remaining pita halves.

Nutrition Facts : Calories 356.9 calories, Carbohydrate 30 g, Cholesterol 112 mg, Fat 12.8 g, Fiber 4 g, Protein 30.9 g, SaturatedFat 3.3 g, Sodium 632.9 mg, Sugar 7.6 g

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