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Simple turkey curry recipe

Simple turkey curry recipe


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  • Recipes
  • Dish type
  • Main course
  • Curry
  • Turkey curry

This is a twist on butter chicken, but instead uses turkey. I like to use turkey year round, as it's healthier and often cheaper than chicken. And instead of the curry powder, you could use your favourite curry paste to taste.


Sussex, England, UK

490 people made this

IngredientsServes: 4

  • 150g butter
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • 1 (2cm) piece root ginger, chopped
  • 2 tablespoons curry powder (or to taste)
  • 500g turkey breast, cubed
  • 6 fresh tomatoes, peeled and chopped
  • 150ml passata

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Melt butter in saucepan, then add onions, garlic, ginger and curry powder. Fry for 5 minutes, but don't let the onions or garlic brown.
  2. Add the tomatoes and passata. Mix together well. Stir in the cubed turkey, cover and allow to simmer for 30 minutes, stirring occasionally. Serve with basmati rice, dal and naan bread.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (5)

Went down very well :-). would definitely do this again. not the healthiest of recipes, but great taste.-28 Aug 2013

So EASY!! Love it. Goodbye turkey leftovers...-30 Dec 2013

Much better than I anticipated, really enjoyed it. My wife made her special egg fried rice to go with it; lovely!-29 Dec 2017


Quick, Simple and Delicious Leftover Turkey Curry

I don’t mean to get all romance-novel on you or anything but you know that feeling you get in the pit of your stomach when you just know that something is right? Like it’s just the most perfect version of whatever it’s meant to be? That’s what it felt like the day, so many years ago now, when Matt said the words. Those perfect, beautiful words.

“Should I whip up a curry with the thanksgiving leftovers?”

Of course I said yes! I’m no fool.

We were still living in Astoria at the time, in an apartment that in all fairness can only be described as a “goat infested rat-hole”. The place was grim. It was dark all the time because there was only about a foot of space between our our windows and the building next door (although when I didn’t have cable, I appreciated being able to see my neighbor’s TV from my couch. I think we watched a whole season of The Sopranos “together”).

Anyway, back to the magic curry. It was one of the first Thanksgivings we had spent together and even in that tiny, tenement-barbie oven we had managed to cook a full-sized turkey, roast potatoes, brussels sprouts and pearl onions. We ended up with way more leftovers that we knew what to do with. After a couple of days we had gone through all the usual suspects (turkey sandwiches, turkey and stuffing hash with eggs, etc), but somehow we still had what looked like half a turkey left and we were both getting mighty sick of it.

So Matt’s curry was perfect. It was spicy and warm and the flavor profile was so different from “thanksgiving” that it felt like a whole new thing even though 95% of it were the same ingredients we had been heating up for days. And let me tell you, he threw all the leftovers into that pot. Sprouts, potatoes, butternut squash. And it was amazing. See? Magic.

And since everything is pretty much cooked already, the whole thing takes about 20 minutes to throw together. Easy peasy.


The ingredients you'll need

Here's an overview of what you'll need to make this tasty curry. The exact measurements are included in the recipe card below.

Oil: I use avocado oil which has a high smoke point. Ghee is another tasty option.

Veggies: I use chopped onions and sliced bell peppers. It's easy to use a frozen mix of sliced peppers, and you can cook them from frozen. But you can also use fresh peppers.

Aromatics: Garlic and ginger add a ton of flavor to this tasty curry.

Spices: I make a spice mix with salt, pepper, curry powder, coriander, turmeric, cinnamon, and cayenne pepper. Definitely make sure the spices you use are fresh. Spices are delicious, but a stale spice can easily ruin a dish.

Cooked turkey meat: Make sure to remove the skin (its texture won't work in a curry), then cut the meat into chunks. I usually use white meat, but you can use dark meat or a mix of both.

Chicken broth: I use the Pacific Natural brand. When I happen to have homemade chicken broth, I use that.

Cornstarch: It helps thicken the curry. Without it, you'll basically have soup - admittedly tasty soup, but soup nonetheless. If you'd rather avoid cornstarch, I believe there are alternatives such as konjac flour.


Method

Heat the olive oil in large heavy-based frying pan, and fry the onion over a gentle heat for 6-8 minutes until very soft and golden.

Add the ginger, garlic and chillies and fry for another couple of minutes. Add the turmeric and cook for a further minute before adding the squash. Fry for a couple of minutes, stirring well and then add the tamarind paste, soy sauce, coconut milk, stock and kaffir lime leaves. Bring to a simmer, cover and leave to cook for 25 minutes, until the squash is starting to become tender.

Add the green beans and leftover turkey and continue to cook, covered, for another 10 minutes or until all of the vegetables are tender. Stir through the chutney, a bit of the lime juice and spinach leaves and leave until the spinach wilts.

Meanwhile cook the rice, according to the packet instructions. Serve the curry with the rice. Scatter over the coriander and a the rest of the lime.


Indian Curry Turkey Burgers

Craving a burger? How about something a little different from your average run of the mill hamburger?

Let’s up our burger game with this Indian Curry Turkey Burger! Lean ground turkey gets a huge punch of flavor by adding curry powder, cilantro, red bell pepper, panko, ginger and garlic. These burgers are super flavorful without being spicy hot. If you happen to love spice, you could easily substitute curry paste (like Thai curry paste, any color) for the curry powder.

Prep time and cook time is really minimal! This is how it goes…chop red bell pepper, cilantro and fresh ginger. Add ground turkey, panko, red bell pepper, cilantro, curry powder, sweet chili sauce, ginger and garlic in a big mixing bowl. Form the burger patties. Boom! in under 10 mins you have burgers ready to be cooked.

Take advantage of the last few weeks of summer and fire up the BBQ to cook the burgers, or use a big skillet and cook them on the stove top (about 3-5 min each side)

To finish off these flavorful burgers serve them on a toasted bun with a touch of mango chutney (found in most grocery stores) and a liberal dose of “curry sauce”.

Dont skimp on the “curry sauce”. it’s so critical to taking these burger from fabulous to AH-MAZING!! Just a few simple ingredients (plain yogurt, mayo, curry powder,cumin, garlic and onion powder) get mixed together and top the Indian Curry Turkey Burgers. The slightly tangy yogurt plus the mayo and spices..I’m just sayin’ DONT SKIMP! because this stuff is addicting!


33 Easy Ground Turkey Recipes to Switch up Your Weeknight Dinner Routine

Over chicken and beef? Ground turkey has limitless potential for epic flavor combos.

These ground turkey recipes offer dozens of delicious lunch and dinner picks if you're looking for a healthier take on your favorite comfort foods, need a quick-cooking protein for busy weeknights, or if you're just taking a break from beef. We rounded up our best ground turkey recipes ever that boast fantastic flavor with plenty of crowd-pleasing stunners as well as quick and easy dinner ideas.

Versatile and inexpensive, ground turkey is a blank canvas for sauces, spices, add-ins, and extras. In the mood for pasta? Try flavorful ground turkey meatballs that&rsquoll fill you up without weighing you down. Or maybe you&rsquore experimenting with a keto (or paleo!) diet and need to ditch the carbs: Add ground turkey to Thai lettuce cups for a kicked-up dinner that delights any diet. What about ground turkey burgers? We have a Mediterranean take on this American classic for a light meal that comes together faster than you can say feta. If you&rsquore craving Tex-Mex, you&rsquore in luck. We mix ground turkey into game-worthy chili and genius taco cups that the whole family will love. Don&rsquot think we forgot about good ol&rsquo fashioned meatloaf &mdash and we gave it a new-school twist for even better flavor.

These colorful, crave-worthy recipes show that there's so much you can do with a package of ground turkey, making it the perfect easy protein to keep on hand (and in your freezer!).


One-Skillet Ground Turkey Thai Curry Is Perfect for Meal Prep

I like to meal-prep my lunches at the beginning of the week by making a big batch of a hearty stew, curry, or sauce-heavy dish, then filling it with enough rice, beans, or lentils to make it last all week. It’s generally a very effective strategy. One large pot of something like this ground-turkey curry with rice mixed right into the sauce will make fragrant, delicious, perfectly-spiced lunches for the whole week. And it’s so easy to dish out once it’s made. If I’m in a hurry, I can portion them into a glass meal-prep container and get out the door in under 30 seconds.

Mixing the rice into this coconut- and ginger-filled sauce lets it soak up all the flavors. When I serve a sauced dish like this with rice on the side, I always feel like I’m letting a lot of the sauce go to waste. I usually wind up eating all the meat and vegetables out of the sauce, eating some of the rice, and then washing a plate that still had plenty of good curry sauce left in it. If I eat the components separately, I can get one or two meals out of a dish, tops. If I mix them together, I can get three or four. 

The author uses ground turkey for this curry, but says you can use basically whatever you want: Chicken, pork, steak, shrimp, even salmon or whitefish are great. And if you are looking for a meatless option, the author suggests adding a can of chickpeas to the curry in place of animal protein. 

Get the Recipe: One Skillet Ground Turkey Thai Curry with Rice from The Roasted Root 


½ cup (4 oz.) salted butter, at room temperature
½ tsp.ground cloves
½ tsp. ground allspice
½ tsp. black pepper
2 scallions, sliced
1 shallot, coarsely chopped
7 garlic cloves, divided
5 thyme springs, plus 1 tbsp. fresh thyme leaves, divided
1 ½ tbsp. kosher salt, divided
1 (12-to-14-lb.) whole turkey
3 whole star anise
2 limes, cut into quarters
¾ cup low-sodium chicken broth or vegetable broth
¼ cup low-sodium soy sauce

1. Preheat oven to 425 degrees. Combine butter, cloves, allspice, black pepper, scallions, shallots, 4 garlic cloves, 1 tablespoon thyme leaves and ½ tablespoon salt in a food processor process until a chunky compound butter forms, about 30 seconds.

2. Pat turkey dry with paper towels. (This will help butter stick to the skin.) Discard neck and giblets. Use fingers to loosen skin from breast and drumsticks by gently pushing between skin and meat. Rub some of butter mixture under loosened skin. Lift wing tips up and over back tuck under turkey. Press remaining butter mixture onto skin sprinkle turkey with remaining 1 tablespoon salt.

3. Place anise, lime quarters, thyme sprigs and remaining 3 garlic cloves in cavity of turkey. Secure legs with kitchen twine. Place turkey, breast side up, on rack of a roasting pan coated with cooking spray. Place rack with turkey in pan. Pour broth and soy sauce in bottom of pan.

4. Roast in preheated oven 30 minutes. Add ½ cup water to pan, rotate turkey, and reduce oven temperature to 325 degrees. (Do not remove turkey from oven.” Bake until a thermometer inserted in thickest portion of breast registers 160 degrees, 1 hour to 1 hour and 20 minutes. Remove from oven let rest 30 minutes before carving.

Serves: 12
Active time:40 minutes
Total time: 2 hours, 40 minutes


Best healthy curry recipes

Chicken tikka masala is known for being sweet and creamy. Here, in The Curry Guy's lighter version, the buttery flavour is achieved by using ground almonds, and just enough sugar makes the masala mildly sweet. Fat-free yogurt makes for an incredibly creamy curry, too.

Vegetable satay curry

This creamy curry is packed with plenty of nutritious veggies, warming ginger and chilli for a healthy meat-free meal.

Healthy chicken korma

Fragrant, creamy and gently spiced, korma is super-comforting with its rich, buttery sauce. This version is lighter than the traditional recipe, yet it’s every bit as warming.

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Try this lightly-spiced vegan curry with chickpeas and spinach for a wholesome midweek meal for four.

Sweet potato and lentil curry

This vibrant, low-calorie vegan curry is made with sweet potatoes, red split lentils, coconut milk and plenty of warming spices. A light, yet comforting midweek meal.

Healthy chicken curry

Want to enjoy chicken curry on the 5:2 diet? This low-calorie recipe is jam-packed with veg and has less than 200 calories, making it great if you're following the 5:2 diet. Freeze in portions for quick, healthy midweek meals. Take a look at our other 5:2 diet-friendly recipes.

Coconut and peanut aubergine curry

This creamy coconut and peanut aubergine curry is vegetarian, low calorie and ready in just 30 minutes, making it the perfect comforting meal to make midweek.

Lighter chicken curry

Check out our easy chicken curry recipe with low-fat coconut milk, punchy madras paste and crunchy sugar snap peas. This flavoursome curry is low in calories and gluten-free.

Healthy chicken saag

Our chicken saag recipe proves that you can eat healthily without having to skip your favourite foods. It comes in at under 350 calories and is ready in less than an hour. Find more healthy chicken recipes here.

Spiced crispy egg and lentil curry

Try our vegetarian spiced crispy egg and lentil curry. This easy curry recipe is low in calories and gluten-free, perfect winter comfort food. Check out our other vegetarian curry recipes.

Healthy pork vindaloo

Try our simple pork vindaloo with peas and spinach, it has under 350 calories per serving and is simple to make.

Coconut chickpea curry

The best vegetarian curry in a hurry, with less than 250 calories per serving. Full of good-for-you butternut squash, chickpeas, spinach and spices, this will tempt any veg-phobic family members to dig in. Serve with rice on the side.

Chicken madras

Our recipe for chicken madras is a really easy way to feed the family – a classic chicken curry for under 300 calories.

Kofta curry

Spice up your midweek meal with our homemade lamb koftas nestled in a fragrant curry. Served with rice for a hearty meal for four.

Vegan aubergine dhansak curry

Cook aubergine pieces with fragrant spices and red lentils for a hearty yet healthy vegan curry.

Turkey keema curry

Packed with fresh and zingy flavours and plenty of punchy spices, this low-calorie Indian turkey mince curry makes an easy midweek meal.

Roast cauliflower korma curry

Check out our veggie korma recipe with roast cauliflower. This curry recipe is low in calories and ready in just 30 minutes, ideal for an easy midweek dinner.

Japanese chicken, broccoli and mushroom curry

Add white miso and soy sauce to your curry sauce for an umami-rich midweek meal packed with chicken and veggies.


Elliniki Kouzina

Quick and easy chicken curry recipe. This is not traditional chicken curry recipe but the easiest way and it so delicious! Follow this recipe to learn how to make creamy chicken curry.

Printable Version: https://www.thecookingfoodie.com/recipe/Quick-and-Easy-Chicken-Curry-Recipe

More Dinner & Lunch Recipes:
Honey & Soy Chicken Breast: http://bit.ly/HoneySoyChicken
Salmon Patties: http://bit.ly/SalmonCakesRecipe
Shrimp Fettuccine Alfredo: http://bit.ly/ShrimpFettuccine
Spaghetti Aglio e Olio: http://bit.ly/AglioEOlio
Shepherd's Pie: http://bit.ly/ShepherdsPieTCF
Greek Moussaka: http://bit.ly/MoussakaGreek

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Ingredients:
900g (2 pounds) chicken breast, cut into cubes
2 onions
3 garlic cloves
1 tablespoon grated ginger
3 tablespoons vegetable oil
2 tablespoon curry powder
1.5 teaspoons salt
1/2 teaspoon black pepper
4 large tomatoes, chopped
1 can (400g/14oz) coconut cream/milk
½ teaspoon garam masala (optional)
Coriander, chopped – for garnish
Directions:
1. In a large pan heat oil. Add chopped onions and sauté until golden, over medium-low heat. stir occasionally.
2. When onions are golden add grated garlic and ginger. Stir and cook for 2 minutes. Add chopped tomatoes and cook, stirring occasionally, until soft. Add curry powder and cook, stirring, for 2 minutes. Add chicken breast, season with salt and pepper, cook for 5 minutes, until golden. Cover the pan and cook for 2-3 minutes more. Add water, cover and cook 10 minutes.
3. Add coconut milk/cream, season with garam masala and salt, stir, and cook until lightly thickens.

Music: Jalandhar by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
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Thanks! Share it with your friends!

Quick and easy chicken curry recipe. This is not traditional chicken curry recipe but the easiest way and it so delicious! Follow this recipe to learn how to make creamy chicken curry.

Printable Version: https://www.thecookingfoodie.com/recipe/Quick-and-Easy-Chicken-Curry-Recipe

More Dinner & Lunch Recipes:
Honey & Soy Chicken Breast: http://bit.ly/HoneySoyChicken
Salmon Patties: http://bit.ly/SalmonCakesRecipe
Shrimp Fettuccine Alfredo: http://bit.ly/ShrimpFettuccine
Spaghetti Aglio e Olio: http://bit.ly/AglioEOlio
Shepherd’s Pie: http://bit.ly/ShepherdsPieTCF
Greek Moussaka: http://bit.ly/MoussakaGreek

FOLLOW ME:
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website: https://www.thecookingfoodie.com/

My favorite kitchen equipment:
https://www.amazon.com/shop/thecookingfoodie

Ingredients:
900g (2 pounds) chicken breast, cut into cubes
2 onions
3 garlic cloves
1 tablespoon grated ginger
3 tablespoons vegetable oil
2 tablespoon curry powder
1.5 teaspoons salt
1/2 teaspoon black pepper
4 large tomatoes, chopped
1 can (400g/14oz) coconut cream/milk
½ teaspoon garam masala (optional)
Coriander, chopped – for garnish
Directions:
1. In a large pan heat oil. Add chopped onions and sauté until golden, over medium-low heat. stir occasionally.
2. When onions are golden add grated garlic and ginger. Stir and cook for 2 minutes. Add chopped tomatoes and cook, stirring occasionally, until soft. Add curry powder and cook, stirring, for 2 minutes. Add chicken breast, season with salt and pepper, cook for 5 minutes, until golden. Cover the pan and cook for 2-3 minutes more. Add water, cover and cook 10 minutes.
3. Add coconut milk/cream, season with garam masala and salt, stir, and cook until lightly thickens.


Watch the video: Ελαφρύ γρήγορο γεύμα, γαλοπούλα με σάλτσα μουστάρδα πορτοκάλι - Turkey in orange mustard sauce (May 2022).