Bridget Joness Turkey Buffet Curry In A Hurry Recipes
BRIDGET JONES'S TURKEY CURRY
Make and share this Bridget Jones's Turkey Curry recipe from Food.com.
Provided by Mimi Bobeck
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a medium skillet.
- Add the onions and cook over medium heat until softened, but not browned.
- Drain fat from skillet and add remaining ingredients, except turkey and rice.
- Mix well, bring to JUST a boil, add the turkey and simmer for 4-5 minutes to heat through.
- Place turkey over rice and pour sauce over turkey. Serves 4.
Nutrition Facts : Calories 439.4, Fat 19.1, SaturatedFat 7.9, Cholesterol 105.2, Sodium 153.5, Carbohydrate 27.5, Fiber 1.9, Sugar 0.5, Protein 37.7
BRIDGET JONES'S TURKEY BUFFET CURRY IN A HURRY!
This is another one of my daughter's student recipes! She made it up one evening, when deciding what to have for supper, based on her fridge and storecupboard contents!! She has cooked it for us at home, and now I have decided to post it on Zaar, as it is such an easy and inexpensive recipe! Obviously home-made curry powder is always best - but any good quality curry powder will do; this is a curry in a hurry, and aptly named in honour of Bridget Jones's Turkey Curry Buffet, the annual event that she is forced to attend at her parent's house every New Year's Day! Have fun and enjoy!
Provided by French Tart
Categories Curries
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Fry the onion and garlic in the oil, for about 5 to 10 minutes or until soft and well coloured.
- Add the rest of the ingredients and mix thoroughly. Simmer, stirring at regular intervals for about 15 to 20 minutes, do not allow to boil.
- Add the yoghurt if using and mix well; allow to heat up gently for about 5 minutes.
- Check the seasoning and adjust if necessary.
- Serve hot with steamed/boiled rice, this makes two generous servings.
Nutrition Facts : Calories 142.8, Fat 6.9, SaturatedFat 2, Sodium 22.4, Carbohydrate 21.3, Fiber 3.7, Sugar 12.6, Protein 2.5
TURKEY CURRY IN A HURRY (COOK'S ILLUSTRATED)
A very good way to use leftover turkey or chicken. CI recommends using only whole milk yogurt (not low- or non-fat), as the sauce otherwise will be thin and can have an off flavor. I often have left-over roasted veggies, or will use a combo of sweet and white potatoes, cauliflower, squash, red onions. I serve this with rice or couscous, and sometimes add dried cranberries instead of raisins - I doubt that's Indian, but it works together well. Time does not include time to roast veggies, if you have none handy.
Provided by duonyte
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large skillet over medium-high heat until just simmering.
- Add the onion, raisins, curry powder and salt and cook until the onion is softened, 5 to 7 minutes.
- Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
- Add the roasted vegetables, chickpeas, and water and cook, stirring frequently, until heated through, about 5 minutes.
- Stir in the turkey and peas and cook until heated through, 2 or 3 minutes longer.
- Remove from heat, stir in the yogurt and cilantro. Check for salt (to taste) and serve immediately.
Nutrition Facts : Calories 480.8, Fat 17.7, SaturatedFat 3.9, Cholesterol 61.8, Sodium 765.5, Carbohydrate 49, Fiber 9.7, Sugar 12.9, Protein 32.9
TURKEY CHICKPEA CURRY
Make and share this Turkey Chickpea Curry recipe from Food.com.
Provided by OctoberBride
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat skillet on medium heat.
- Spray skillet with nonstick cooking spray.
- Cook ground turkey breast.
- When ground turkey breast is no longer pink, sprinkle with curry powder and cook approximately 2 minutes.
- Add yogurt and cook an additional 3 minutes.
- Add diced tomatoes and chickpeas and heat through.
- Serve over rice, season with salt and pepper and garnish with fresh cilantro.
- Delicious with Naan or other bread.
Nutrition Facts : Calories 309.1, Fat 2.6, SaturatedFat 0.5, Cholesterol 71.2, Sodium 620.3, Carbohydrate 34.8, Fiber 7, Sugar 7.2, Protein 36.7
TURKEY CURRY WITH RAISIN RICE
I haven't been a huge fan of curries, but I absolutely adored this one from a Diane Mott Davidson book (The Killer Pancake), so now I'm trying out other curries from this site. Since I don't see this great one already posted, I'm adding it for your culinary enjoyment. I didn't make my own stock, I bought a box at the store, but chicken broth would probably work just as well. It's mostly just to add flavor to the rice. The recipe originally listed white rice, but I substituted brown since I rarely use white rice. I bet popcorn rice would also be good. For the New Year's party that I was attending, it was easier to just stir the meat and the rice all together and take it as a casserole rather than serving it as two items, and that worked out just fine. I used skim milk and non-fat dry milk to keep fat content lower, and did not notice any affect on the finished product. I suggest getting the rice started before preparing the curry since it takes a while to cook.
Provided by mamere94
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Turkey Curry: Saute the ground turkey until evenly browned. Drain fat and set aside.
- In a greased or non-stick skillet, saute the apple and onion over medium heat, stirring frequently, until the onion is translucent. Set aside.
- Reduce heat to low and heat the olive oil. Stir in the flour and curry powder until the flour begins to bubble.
- Combine the bouillon granules, milk and dry milk; whisk until combined. (The bouillon granules will dissolve when they are heated in the sauce.)
- Gradually add the milk mixture to the curry mixture, continuing to stir over medium-low heat until the mixture thickens.
- When the mixture is thick, add the turkey and the apple-onion mixture. Stir well and heat through. Serve over Raisin Rice.
- Raisin Rice: In a large nonstick skillet, toast 1 cup raw rice over medium heat, stirring frequently, until most of the rice is brown. (Mottled appearance is desirable.)
- Stir in raisins and chicken stock.
- Bring to a boil, reduce heat to low, cover the pan, and cook for 25 minutes or until the liquid is absorbed.
Nutrition Facts : Calories 703.6, Fat 25, SaturatedFat 9.1, Cholesterol 115.1, Sodium 638.1, Carbohydrate 81.9, Fiber 3.4, Sugar 24.3, Protein 39.1
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