Recipe by duonyte
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.
Top Review by averybird
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]
- 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
Directions See How It's Made
- 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.