Flavorful Turkey Curry
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Calories
251 kcal
-
Course
Main Course
-
Cuisine
Indian
Flavorful Turkey Curry
Report
This turkey curry is flavored with curry powder, turmeric, coriander, and cinnamon. It's easy to make, flavorful, and filling.
Share:
Ingredients
Spice mix:
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- 1 tablespoon curry powder
- 1 teaspoon Coriander
- 1 teaspoon Turmeric
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
Curry:
- 1 tablespoon avocado oil
- 1 medium onion chopped; 6 ounces
- 14 ounces frozen bell pepper slices or three large bell peppers, chopped
- 1 tablespoon fresh garlic minced
- 1 teaspoon fresh ginger root minced
- 3 cups cooked turkey breast skinless, cut into chunks; 16 ounces
- 2 cups reduced-sodium chicken broth
- 2 teaspoons cornstarch
Instructions
- Mix the spices in a small bowl. Set aside.
- Heat the oil in a large, deep skillet over medium-high heat, for about 2 minutes. Add the onions and frozen bell peppers. Cook, stirring occasionally, until the peppers have defrosted and the onion is tender, about 5 minutes. If using fresh peppers, add a splash of water if the pan gets too dry.
- Stir in the garlic, ginger, and spices.
- Add the turkey and stir to coat.
- Add the broth. Bring to a boil over high heat, then turn the heat down to medium-low and simmer the curry, uncovered, for 5 minutes.
- Mix the cornstarch with 2 tablespoons of cold water. Stir the mixture into the curry. Keep stirring until the curry thickens, about 1 more minute.
- Serve immediately.
Notes
- The challenge when making this recipe is that we're using cooked meat and then cooking it some more. This could potentially result in the turkey meat drying out. However, as you've probably noticed, we're cooking it minimally - basically just reheating it. Having said that, the juicier the meat you start off with, the better the end result will be.
- For an especially creamy curry, mix in ¼ cup of room-temperature heavy cream at the very end, after adding the cornstarch.
- Cooked leftovers generally keep in the fridge, in an airtight container, for up to 4 days. But since we're using cooked turkey in this recipe, you should start counting those four days from the day you originally cooked the turkey.
Nutrition Information
Show Details
Serving
0.25recipe
Calories
251kcal
(13%)
Carbohydrates
14g
(5%)
Protein
37g
(74%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
378mg
(16%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 251kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 37g | 74% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 378mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
Other Recipes
You'll Also Love
The Best Curry Mac and Cheese (Crispy Curry Cilantro Breadcrumbs)
Indian, American, International
5.0
(6 reviews)
