Turkey Curry

Turkey Curry

9
DML 1

"A great use for leftover Thanksgiving turkey...different than the same old casseroles and quick to make!"

Ingredients

45 m {{adjustedServings}} servings 189 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 22.9 g
  • 46%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.

Footnotes

  • Cook's Note
  • To make a mild version of this fiery dish, leave out the green chilies and add just 1/2 teaspoon of chili powder to the curry.
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Reviews

9
  1. 13 Ratings

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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 ...

Fantastic. Very flavourful-very spicey. I served it over rice with a bit of non flavoured yoghurt.

This curry tastes just like the curry at an Indian restaurant! I added a little madras curry powder without the green chile peppers in the dish to add a little more curry flavor.