Turkey Curry with Rice

1 review, 3 star(s). 0% would make again

Ready in 1h

Try this Turkey Curry with Rice recipe, or contribute your own.


1 3/4 c Chicken broth, divided 1 +
1 1/3 c 5-min rice
3/4 c Green Onions; Sliced
2 c Shredded cooked turkey
3 tb Cashews nuts
1/4 c Golden raisins
1 c Frozen peas
2 tb Cornstarch
3/4 c milk
1/4 ts Salt
2 tb Butter or margarine
1/3 c Water
2 ts Curry powder

Original recipe makes 4 Servings



Bring 1 cup broth, the water, and salt to boil in a medium saucepan over high heat. Stir in rice, cover and let stand while preparing curry. [Or make real rice.] Mix remaining 3/4 cup broth, the milk, and cornstarch in a 2-cup measure. Melt butter in a large saucepan over high heat. Add green onions and cook 2-3 min, stirring occasionally, until limp. Add curry powder and stir 30 seconds to release flavor. Stir cornstarch mixture, then pour into saucepan and stir until boiling. Reduce heat and simmer until thickened, about 1 minute. Stir in turkey and frozen peas and cook 2 minutes, stirring occasionally, until hot. Remove from heat and stir in raisins. Spoon over the rice and sprinkle with nuts. Makes 4 servings. Per serving: Cal 428 / Prot 30g / Carb 45g / Fat 14g / Chol 76mg / Sod 595mg Posted to EAT-L Digest 11 Dec 96 Recipe by: magazine clipping From: Kaye Sykes Date: Thu, 12 Dec 1996 09:17:19 +0100

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We thought it was rather bland.
ckperk24 6y ago

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