“A great use for leftover Thanksgiving turkey...different than the same old casseroles and quick to make!” - by DML
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Heat oil over medium heat in a large skillet. Sprinkle the cinnamon into the oil and stir until fragrant. Stir the onion into the cinnamon oil and cook for 5 minutes, until softened and golden in color. Stir in the garlic, ginger, and turmeric, and continue to cook for 3 additional minutes. Pour in 1/4 water and cook for 2 minutes, adding a bit more water if mixture is too thick.
- Stir the green chilies, turkey, chili powder, garam masala, and the rest of the water into the sauce. Cover and cook for 10 minutes until mixture has thickened to sauce consistency, adding additional water if mixture looks dry. Taste the curry and add salt if needed.
Nutrition
Amount Per Serving (6 total)
- Calories
- 189 cal
- 9%
- Fat
- 8.6 g
- 13%
- Carbs
- 4.5 g
- 1%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"This is a 5 with changes. I followed the recipe as directed and didn't like the texture. I added a can of coconut milk, about 2-3 tsp of garam masala, additional tsp of tumeric, and about 3-4 Tbl of..." See more ground cashews (to thicken it up)."
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