Easy Turkey Curry

Easy Turkey Curry

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"Here is another of my Mom's old recipes. It is great for leftover turkey after the holidays, when you tire of turkey soups and sandwiches. Optional: if you want to show off, garnish with fresh parsley and side dishes of raisins, chutney, slivered almonds, hard cooked eggs, and both sweet and dill pickle spears."

Ingredients

1 h {{adjustedServings}} servings 607 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 607 kcal
  • 30%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 66.7g
  • 22%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 781 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  1. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. In a medium saucepan over medium heat, melt the butter, Saute the onion until translucent, not browned. Reduce the heat to a simmer, and stir in the mushroom soup, drained mushrooms, and milk. Heat while stirring constantly until the mixture is smooth. Add the sour cream, curry powder, and turkey meat, stirring while it all heats through. Cover and allow to low simmer 20 to 25 minutes. Ladle the curry mixture evenly over the rice for each individual serving.
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Reviews

76
  1. 91 Ratings

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Really good. I added alot more curry powder to mine to make it more like a true curry. Almost three times as much. Great for leftovers!!

This was a good change from the usual turkey leftovers. However I did change a few of the ingredients. I used cream of chicken soup, fresh mushrooms and a lot more hot curry. We love spicey! I a...

My hubby was in the mood for curry, and this did the trick. When I tasted it before it simmered, I was skeptical, but it comes out tasting fairly authentic when all is said and done. My 3-year...