Curried Turkey over Rice

Related recipes: Carrots, Egg-Free, Garlic, Grains, High Fiber, Main Dishes, Onions, Poultry, Raisins, Rice, Winter

Recipe Image

Make it a Meal

Add these dishes to make a full meal:

Lentil and Sausage Soup

Moist Banana Cake

Wine Pairings

A great way to use leftover turkey. Chicken works equally well in this recipe.

Preparation facts

Yield: 4 servings

Ingredients

1 Tbs (15g) margarine

2 carrots, peeled and diced

1 1/2 cups (270g) chopped onion, (1 medium onion)

1 tsp (3g) minced garlic

2 Tbs (15g) flour

1 Tbs (6g) curry powder

2 1/4 cups (540mL) chicken broth, (or turkey stock)

2 cups (305g) cooked turkey, chopped

1/4 cup (40g) golden raisins

2 dashs Tabasco sauce

1/2 tsp (3g) salt

1/4 tsp (1g) freshly ground black pepper

6 cups (1.2kg) cooked rice

Directions

In a nonstick saucepan, melt margarine. Add carrots and sauté for 2 minutes, stirring occasionally. Mix in onions and garlic, continue to sauté until vegetables are tender. Add flour and curry powder, cook for 1 minute.

Stir in broth and bring to a gentle boil, stirring constantly. Simmer for several minutes until sauce thickens. Reduce heat and add turkey, raisins, Tabasco sauce, salt and pepper. Cover and simmer 10 minutes, stirring occasionally. Remove from heat.

Serve over cooked rice.

Nutrition facts

Serving Size 1 serving
Calories 583
Calories from Fat 64 (11%)
% Daily Value*
11%Total Fat 7g
11%Saturated Fat 2.2g
Polyunsaturated Fat 1.6g
Monounsaturated Fat 2.9g
7%Cholesterol 21mg
31%Sodium 739mg
22%Potassium 775mg
36%Total Carbohydrate 109g
25%Dietary Fiber 6.2g
Sugars 13g
Sugar Alcohols 0g
40%Protein 20g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.