Turkey Curry With Condiments Recipes

TURKEY CURRY

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.

TURKEY CURRY DINNER

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.

LEFTOVER TURKEY CURRY

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 CURRY

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.

TURKEY CURRY

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 SLICES WITH CURRY CREAM SAUCE

Steps:

• Place tenderloins in a 13 X 9 inch pan; bake at 400 degrees for 25 to 30 minutes or until cooked through.
• Cut turkey into 1/2 inch slices and keep warm.
• Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth; cook one minute, stirring constantly.
• Gradually add broth and milk (or cream), cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
• Stir in spices and lemon rind; Cook one minute longer, stirring constantly.
• Place turkey slices on top of hot rice;pour sauce over turkey and serve with your favorite choices of curry condiments.

INDIAN TURKEY CURRY

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.

TURKEY WITH CURRIED CREAM SAUCE

Steps:

• In a small saucepan, melt butter over medium heat. Stir in flour and curry powder until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; set aside., In a large skillet, heat oil over medium-high heat. Add squash, zucchini and onion; cook and stir until tender. Add turkey, lemon zest and reserved sauce; heat through. Serve with rice; sprinkle with cashews.

QUICK TURKEY CURRY

Steps:

• Melt butter in heavy large skillet over medium heat. Add onion, ginger and garlic; sauté until onion is soft, about 10 minutes. Add apple, then flour, curry powder and cumin; sauté 3 minutes. Gradually whisk in broth. Add cider, cream, chutney, cilantro and tomato paste. Reduce heat to medium-low; simmer until mixture thickens, about 20 minutes. Add turkey; stir until heated, about 2 minutes. Spoon curry over rice.

TURKEY CURRY WITH CONDIMENTS

Steps:

• In small bowl, marinate turkey with sherry or vermouth, turning occasionally, for 1 hour. Heat butter in large heavy skillet. Add onion, apple, celery, and garlic sauté, stirring, for 10 minutes. Add flour and curry powder cook, stirring constantly, for 3 minutes. Stir in brown sugar and broth. Cook 10 minutes, stirring, until thickened. Taste for salt and pepper add turkey and wine mixture and heat through. Serve over cooked rice with a selection of the following condiments: