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    You are in: Home / Recipes / Turkey Curry in a Hurry (Cook's Illustrated) Recipe
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    Turkey Curry in a Hurry (Cook's Illustrated)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    duonyte's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on February 24, 2012


      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]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Turkey Curry in a Hurry (Cook's Illustrated)

    Serving Size: 1 (421 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 480.7
    Calories from Fat 159
    Total Fat 17.7 g
    Saturated Fat 3.9 g
    Cholesterol 61.8 mg
    Sodium 765.4 mg
    Total Carbohydrate 48.9 g
    Dietary Fiber 9.6 g
    Sugars 12.8 g
    Protein 32.9 g

    The following items or measurements are not included:


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