Turkey In Curry Sauce Recipes

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TURKEY WITH CURRIED CREAM SAUCE



Turkey with Curried Cream Sauce image

Give plain old turkey a brand-new spin with classic Indian spices. My version's pretty mild, but if you're in the mood for fire, add extra curry and a shake or two of cayenne pepper. This dish disappears fast, no matter who's at the table. -Lori Lockrey, Scarborough, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 13

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon curry powder
1 cup chicken broth
1/4 cup 2% milk
2 teaspoons canola oil
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 small onion, thinly sliced
2 cups cubed cooked turkey breast
1/2 teaspoon grated lemon zest
Hot cooked rice
3 tablespoons chopped cashews

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.

Nutrition Facts : Calories 331 calories, Fat 17g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 504mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein.

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

BASIC CURRY SAUCE



Basic Curry Sauce image

This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes. It's great over baked potatoes.

Provided by Lom

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 32

Number Of Ingredients 16

2 tablespoons peanut oil
1 tablespoon margarine
1 large onion, chopped
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
¼ teaspoon ground turmeric
1 teaspoon cayenne pepper
2 tomatoes
2 serrano chile peppers, seeded
½ cup fresh cilantro
½ cup yogurt, whisked until smooth
3 cups water

Steps:

  • Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
  • Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
  • Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
  • Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
  • Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
  • To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

Nutrition Facts : Calories 24.8 calories, Carbohydrate 2.4 g, Cholesterol 0.2 mg, Fat 1.6 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 43 mg, Sugar 0.6 g

TURKEY SLICES WITH CURRY CREAM SAUCE



Turkey Slices With Curry Cream Sauce image

This is one I found online... it is a great way to use those turkey tenderloins you can buy now in the stores. I tweaked it a little because it had barely any curry powder or much of any spice at all in it originally so if you want it with less curry flavor, feel free to pare it down some. If you like a lot of sauce as we do here, the sauce part doubles easily.

Provided by JanetB-KY

Categories     Curries

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs turkey tenderloins
2 tablespoons butter or 2 tablespoons margarine
3 tablespoons all-purpose flour
1 cup chicken broth
1/4 cup milk or 1/4 cup half-and-half cream
2 teaspoons curry powder
1/2 teaspoon cumin
1/8 teaspoon cinnamon
1/8 teaspoon turmeric
1/2 teaspoon grated lemon, zest of
3 cups hot cooked rice

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.

BOMBAY SLIDERS WITH GARLIC CURRY SAUCE



Bombay Sliders with Garlic Curry Sauce image

Categories     Garlic     Herb     Onion     turkey     Appetizer     Broil     Cocktail Party     Yogurt     Engagement Party     Party     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

1 cup mayonnaise, divided
6 1/4 teaspoons curry powder, divided
1 1/2 tablespoons plain yogurt
1 1/2 tablespoons ketchup
1 garlic clove, minced
2 pounds ground turkey
6 tablespoons chopped fresh cilantro
1/4 cup minced green onions
2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
3/4 teaspoon hot chili powder or Hungarian hot paprika
1 teaspoon salt
1 tablespoon olive oil
12 small dinner rolls, cut horizontally in half, lightly toasted

Steps:

  • Mix 3/4 cup mayonnaise, 2 1/4 teaspoons curry powder, and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing sliders.
  • Place turkey, next 6 ingredients, remaining 1/4 cup mayonnaise, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about 1/2 inch thick.
  • Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet).
  • Place patties on bottom halves of rolls. Top each patty with sauce. Cover with roll tops. Place 3 sliders on each of 4 plates and serve.

PAUPIETTES OF TURKEY WITH CURRY SAUCE



Paupiettes of Turkey With Curry Sauce image

Provided by Bryan Miller

Categories     dinner, main course

Time 1h

Yield Serves 4

Number Of Ingredients 14

1 1/2 pounds turkey breast (skinless and boneless)
4 tablespoons sweet butter
4 tablespoons vegetable oil
1 apple, peeled and diced
1 medium-size onion, peeled and diced
1 teaspoon coriander
1 tablespoon chopped parsley
1 carrot, minced
1 stalk celery, minced
1/2 onion, minced
2 cups turkey or chicken stock
1 cup white wine
1 cup heavy cream
1 tablespoon curry powder

Steps:

  • Slice the turkey breast, lengthwise, into 4 roughly equal scaloppines. Place them between sheets of plastic wrap and pound them until they are as thin as possible without breaking.
  • In a saute pan heat 2 tablespoons of oil and 2 tablespoons of butter over medium-high flame and cook the apples and onion for 5 minutes. Add the coriander and parsley and cook 3 more minutes.
  • Place 2 tablespoons of the stuffing on each turkey scaloppine. Fold up the filets as if you were wrapping a package, overlapping the edges. Tie them with kitchen thread.
  • In a wide, deep saucepan or casserole, heat remaining butter and oil over high heat. Sear the meat on all sides. Remove meat, lower flame to medium and add carrots, celery and onion. Saute vegetables until light brown but not burned. Pour in chicken stock and wine and deglaze the pan, scraping up particles with a wooden spoon.
  • Add the meat, bring to boil, reduce to simmer and cook, covered, for 25 minutes.
  • Remove meat from pan, cut off thread. Reduce cooking liquid by half. Strain and return to heat. Add cream and curry and reduce by two-thirds while stirring constantly. Adjust seasoning if desired. Pour over meat.

Nutrition Facts : @context http, Calories 843, UnsaturatedFat 32 grams, Carbohydrate 21 grams, Fat 61 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 26 grams, Sodium 321 milligrams, Sugar 12 grams, TransFat 1 gram

TURKEY CURRY DINNER



Turkey Curry Dinner image

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

4 cups shredded turkey meat
Two 12 1/2-ounce jars curry simmer sauce (we love Maya Kaimal Madras Curry Indian simmer sauce; mayakaimal.com)
Steamed basmati rice
Cilantro
Sliced red onion
Toasted coconut
Raisins
Roasted cashews
Plain yogurt
Pineapple
Mango chutney
Lime wedges

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.

TURKEY CURRY



Turkey curry image

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

1 tbsp sunflower oil
1 large onion, thickly sliced
1 green pepper, deseeded and chopped
2 tbsp curry paste (or gluten-free alternative)
2 garlic cloves, crushed
400g can chopped tomatoes
300g leftover turkey, diced
300g leftover cooked potato (either boiled or roast), diced
2 tbsp mango chutney
small pack coriander, roughly chopped
rice or naan bread, to serve

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 IN A HURRY (COOK'S ILLUSTRATED)



Turkey Curry in a Hurry (Cook's Illustrated) image

A very good way to use leftover turkey or chicken. CI recommends using only whole milk yogurt (not low- or non-fat), as the sauce otherwise will be thin and can have an off flavor. I often have left-over roasted veggies, or will use a combo of sweet and white potatoes, cauliflower, squash, red onions. I serve this with rice or couscous, and sometimes add dried cranberries instead of raisins - I doubt that's Indian, but it works together well. Time does not include time to roast veggies, if you have none handy.

Provided by duonyte

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons vegetable oil
1 medium onion, sliced thin
1/4 cup raisins
2 tablespoons curry powder
1/2 teaspoon salt
4 medium cloves garlic, minced, about 4 teaspoons
4 teaspoons grated fresh ginger
2 cups vegetables, roasted
1 (15 ounce) can chickpeas, drained and rinsed
1 cup water
10 ounces shredded cooked turkey, about 2 cups
1 cup frozen green pea
1 cup plain whole-milk yogurt
1/4 cup minced fresh cilantro

Steps:

  • Heat the oil in a large skillet over medium-high heat until just simmering.
  • Add the onion, raisins, curry powder and salt and cook until the onion is softened, 5 to 7 minutes.
  • Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
  • Add the roasted vegetables, chickpeas, and water and cook, stirring frequently, until heated through, about 5 minutes.
  • Stir in the turkey and peas and cook until heated through, 2 or 3 minutes longer.
  • Remove from heat, stir in the yogurt and cilantro. Check for salt (to taste) and serve immediately.

Nutrition Facts : Calories 480.8, Fat 17.7, SaturatedFat 3.9, Cholesterol 61.8, Sodium 765.5, Carbohydrate 49, Fiber 9.7, Sugar 12.9, Protein 32.9

TURKEY PATTIES WITH CURRY SAUCE



Turkey Patties With Curry Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon butter
1/2 cup finely chopped onion
1 1/2 cups fine fresh bread crumbs
1/2 cup fresh or canned chicken broth
1/8 teaspoon freshly ground nutmeg
2 tablespoons finely chopped parsley
1 egg, lightly beaten
Salt to taste if desired
Freshly ground pepper to taste
1 1-pound package ground turkey
2 to 4 tablespoons corn, peanut or vegetable oil
1/2 cup blanched, slivered almonds
Curry sauce (see recipe)

Steps:

  • Heat the butter in a saucepan and add the onion. Cook, stirring occasionally, until wilted.
  • Put 1 cup of the bread crumbs in a mixing bowl and add the broth. Stir. Add the cooked onion, nutmeg, parsley, egg, salt and pepper. Add turkey and blend well. Divide the mixture into 8 equal portions.
  • Sprinkle remaining 1/2 cup of bread crumbs on a flat surface and roll each portion in bread crumbs.
  • Flatten each portion into a round pattie about 3/4 inch thick.
  • Heat about 2 tablespoons oil in 1 or 2 skillets large enough to hold the patties without crowding. Add the patties and cook about 4 minutes on each side or until nicely browned.
  • Turn often as the patties cook.
  • Meanwhile put the almonds in a skillet and cook, shaking the skillet and stirring, until the almonds are nicely browned. Remove from the heat and let cool.
  • Spoon the curry sauce over the patties and sprinkle with almonds.

Nutrition Facts : @context http, Calories 578, UnsaturatedFat 25 grams, Carbohydrate 36 grams, Fat 34 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 582 milligrams, Sugar 4 grams, TransFat 0 grams

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TURKEY CURRY RECIPE | EATINGWELL
Ingredient Checklist. 1 large onion, peeled and cut into chunks. 1 red bell pepper, seeded and cut into chunks. 2 teaspoons canola oil. 3 cloves garlic, peeled. 1 1-inch piece fresh ginger, peeled and quartered. 1-2 jalapeño peppers, quartered and seeded. 1 tablespoon curry powder, preferably Madras. 1 teaspoon ground coriander.
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Top Asked Questions

How to make Turkey Curry at home?
Start by grabbing a large skillet. Add in your chopped red and yellow peppers. Cook on a medium heat setting for around two minutes to help tenderize the peppers. Next, you want to add in your garlic, ginger, and lemongrass paste along with your pre-cooked turkey. Stir for a minute and then add in your curry paste.
How do you make the perfect curry sauce?
Add the curry paste and break it up as much as possible with a whisk or wooden spoon. Add the coconut milk and stir or whisk until paste and cream are fully incorporated and curry sauce is smooth. Add the lime juice, fish sauce, sugar and salt, stir again to combine.
What is the best way to cook Turkey and vegetables?
Directions. 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.
How to cook Turkey tenderloin with sauce?
Add the diced turkey leftovers and cook for 5-10 minutes, adding water as necessary if the sauce is too thick. Add the yogurt, add salt to taste, and add the chopped coriander. Cook for another 5 minutes, or until the turkey is tender and cooked through. Heat the oil in a pan and fry the diced onion for 3 minutes.

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