Turkey In A Hurry Recipes

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

Turkey Curry in a Hurry (Cook's Illustrated) image

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

Ingredients

3 tablespoons vegetable oil
1 medium onion, sliced thin
1/4 cup raisins
2 tablespoons curry powder
1/2 teaspoon salt
4 medium cloves garlic, minced, about 4 teaspoons
4 teaspoons grated fresh ginger
2 cups vegetables, roasted
1 (15 ounce) can chickpeas, drained and rinsed
1 cup water
10 ounces shredded cooked turkey, about 2 cups
1 cup frozen green pea
1 cup plain whole-milk yogurt
1/4 cup minced fresh cilantro

CURRY IN A HURRY

This is such a favourite fallback of mine, I would never be without the staples I need to make it: coconut milk and green curry paste in the cupboard; various packages of green vegetables in the freezer. Of course, there are the other bits and pieces, too, but these are the main ones. The chicken thigh fillets I buy as and when I need them. If you want to make this with fresh vegetables rather than frozen, then up the water (keeping the amount of stock concentrate the same) and indeed I would double it to 2 cups. But if using frozen, I find it easier to use a cappuccino cup, or some such, and just measure out 1 1/2 cups of each frozen green veg rather than weigh. The chicken, anyway, comes in packets, so it just keeps everything easy and straightforward.This is what to cook when you find out mid afternoon that you've somehow acquired 6 people for dinner.

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 14

Curry in a Hurry image

Steps:

Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or 2, and then add the curry paste.
Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (or rather water and stock concentrate or cube) and fish sauce and then the frozen peas and soya beans.
Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.
Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.

Ingredients

2 tablespoons wok oil
3 tablespoons finely chopped scallions
3 to 4 tablespoons green Thai curry paste
2 1/4 pounds thigh fillets, cut into strips about 1 1/2-inches by 3/4-inch
1 (14-ounce) can coconut milk
1 cup boiling water
Enough chicken stock concentrate or cube to make 2 cups
1 tablespoon fish sauce
1 1/2 cups frozen peas
1 1/2 cups frozen soya beans
1 1/2 cups frozen fine beans
Rice or noodles, for service, optional
3 tablespoons freshly chopped coriander leaves/cilantro leaves
Lime wedges, for garnish

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

Bridget Jones's Turkey Buffet Curry in a Hurry! image

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

Ingredients

2 cooked turkey escalopes or 2 cooked chicken breasts, diced
1/2 onion, peeled and diced
1 -2 garlic clove, peeled and minced
2 teaspoons oil, sunflower
1 (8 ounce) can tomatoes
1/2 lemon, juice of
2 tablespoons golden sultana raisins
2 tablespoons desiccated coconut
1 tablespoon curry powder, of your choice
1/2 teaspoon cumin
1/2 teaspoon sweet paprika
1/4 pint vegetable stock or 1/4 pint chicken stock
salt and pepper, to taste
yoghurt (1 small pot) (optional)

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COCONUT TURKEY CURRY IN A HURRY | HEARTBEET KITCHEN

Web Jan 5, 2020 1 bell pepper seeds removed and thinly sliced 1 pound ground turkey 1 14.5 ounce can full-fat coconut milk 1 tablespoon tamari 1 …
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Preheat large saucepan over medium high heat. When hot, add shallots, and sauté for 4-5 minutes, until translucent. Add garlic, ginger, 1/2 tablespoon curry powder and 1 teaspoon salt. Stir and combine. Then add bell pepper and continue to cook for 3 minutes.
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Add in zucchini, and spinach. Cover and simmer for 10 minutes. Remove from heat and stir in lime juice.

Turkey In A Hurry Recipes

TURKEY CURRY IN A HURRY (COOK'S ILLUSTRATED)

CURRY IN A HURRY

BRIDGET JONES'S TURKEY BUFFET CURRY IN A HURRY!

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