Turkey Curry

I roasted a turkey a few days ago
Roast Maple Glazed Turkey, Turnip Fritter, Tri-color Couscous, Caramelized Pearl Onions, Cranberry Sauce

And had a good amount of leftovers–enough for a few sandwiches and this dish, which was excellent and so simple to prepare. Served with Basmati Rice, Chutney, and Roasted Asparagus with Garlic and Pine Nuts.

Ingredients:

  • 2 tablespoons canola oil
  • 1 1/2 cups chopped onion (about 1 large onion) 
  • 2 tablespoons all-purpose flour 
  • 1 1/2 teaspoons curry powder
  • 1 (14-ounce) can fat-free, less-sodium chicken broth (I used my homemade stock)
  • 3 cups chopped cooked turkey (about 1 pound)
  • 1/2 teaspoon salt 
  • 2 tablespoons chopped fresh cilantro

Directions:

1. Heat canola oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes. Add flour and curry powder; sauté 1 minute. Stir in chicken broth; bring to a boil. Stir in turkey and salt. Reduce heat, and simmer 5 minutes or until thickened. Sprinkle with cilantro.

~from Cooking Light, 2008

3 thoughts on “Turkey Curry

Leave a Reply to Megan Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s