Turkey Curry in a Hurry (Cook's Illustrated)

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Total Time
35mins
Prep 20 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. Heat the oil in a large skillet over medium-high heat until just simmering.
  2. Add the onion, raisins, curry powder and salt and cook until the onion is softened, 5 to 7 minutes.
  3. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
  4. Add the roasted vegetables, chickpeas, and water and cook, stirring frequently, until heated through, about 5 minutes.
  5. Stir in the turkey and peas and cook until heated through, 2 or 3 minutes longer.
  6. Remove from heat, stir in the yogurt and cilantro. Check for salt (to taste) and serve immediately.
Most Helpful

5 5

I used leftover holiday turkey and roasted Kabocha squash for the veggies. This was really good and came together fast. I like my curries saucy, and so next time will puree part of the squash before adding it to the pot. Or perhaps double the curried water/yogurt mixture. This would also be great with coconut milk in place of the yogurt. [Made for The All You Can Cook Tag]