TURKEY CURRY WITH RICE
When I have leftover turkey and a hankering for non-holiday food, I make turkey curry with carrots, cauliflower and mango chutney to spoon over rice. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, mix the first 7 ingredients. Add carrots and onion; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 3-5 minutes. Add cauliflower; cook, covered, until vegetables are tender, 4-6 minutes longer., Stir in turkey and chutney; heat through. In a small bowl, mix flour and coconut milk until smooth; stir into turkey mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Serve with rice and, if desired, additional chutney.
Nutrition Facts : Calories 363 calories, Fat 9g fat (7g saturated fat), Cholesterol 1mg cholesterol, Sodium 787mg sodium, Carbohydrate 64g carbohydrate (16g sugars, Fiber 5g fiber), Protein 7g protein.
CURRY-IN-A-HURRY ROTISSERIE CHICKEN SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine meat, celery, red grapes, carrot and scallions.Add yogurt and curry to the salad and toss to evenly distribute the curry. Season the salad with salt and pepper, to your taste.
- To dress the greens, add salad to a bowl. In a second bowl, combine chutney and vinegar. Whisk in oil. Drizzle dressing over greens and toss.
- To assemble, pile dressed greens on a plate. Using an ice cream scoop, place 2 scoops of chicken salad on greens. Garnish with toasted almonds.
CURRIED RICE SALAD
This rice salad has it all in the flavor and texture department. I love the nuttiness of the rice blend paired with the peppery arugula, tart apricots and sweet curry vinaigrette.
Provided by Kardea Brown
Categories side-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the apricots and shallot during the last 5 minutes of cooking.
- Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes.
- Make the vinaigrette: Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined.
- Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the arugula, pine nuts and mint, and toss to combine. Season with salt and pepper.
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
CURRIED TURKEY SALAD
In East Alton, Illinois, Jo Crouch blends leftover turkey with grapes, peanuts and celery, then ties it together with a creamy curry dressing. The colorful combination's great for a light lunch or dinner.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the turkey, grapes and celery. In a small bowl, combine the mayonnaise, lemon juice, curry powder, salt and sugar if desired. Pour over turkey mixture and toss to coat. Cover and refrigerate for 1 hour. Just before serving, stir in the peanuts.
Nutrition Facts :
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TURKEY & WILD RICE CURRY SALAD - A FARMGIRL'S DABBLES
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Reviews 20Category TurkeyCuisine AmericanTotal Time 55 mins
- Prepare the dressing by combining the first 7 ingredients in a medium bowl. Gradually add the oil while stirring with a whisk, until well blended. Cover and refrigerate. This can be made a day in advance.
- Combine the broth, wild rice, butter, salt, and black pepper in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 45 minutes, or until rice is tender and liquid is absorbed. Remove from heat and cool to room temperature.
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