Turkey Curry With Raisin Rice
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
-
Turkey curry
- 1 lb ground turkey
- 1 cup apple, chopped unpeeled
- 1 cup onion, chopped
- 1 1⁄2 tablespoons olive oil
- 2 tablespoons flour
- 1 tablespoon curry powder
- 1 tablespoon beef bouillon granules
- 1⁄2 cup dry milk
- 2 cups milk
-
Raisin Rice
- 1 cup rice
- 1⁄2 cup raisins
- 2 1⁄4 cups chicken stock
directions
- Turkey Curry: Saute the ground turkey until evenly browned. Drain fat and set aside.
- In a greased or non-stick skillet, saute the apple and onion over medium heat, stirring frequently, until the onion is translucent. Set aside.
- Reduce heat to low and heat the olive oil. Stir in the flour and curry powder until the flour begins to bubble.
- Combine the bouillon granules, milk and dry milk; whisk until combined. (The bouillon granules will dissolve when they are heated in the sauce.)
- Gradually add the milk mixture to the curry mixture, continuing to stir over medium-low heat until the mixture thickens.
- When the mixture is thick, add the turkey and the apple-onion mixture. Stir well and heat through. Serve over Raisin Rice.
- Raisin Rice: In a large nonstick skillet, toast 1 cup raw rice over medium heat, stirring frequently, until most of the rice is brown. (Mottled appearance is desirable.)
- Stir in raisins and chicken stock.
- Bring to a boil, reduce heat to low, cover the pan, and cook for 25 minutes or until the liquid is absorbed.
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Reviews
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I love this recipe! It's one of my family's go to recipes. If you want to add more vegetables, the sauce goes really well with steamed or baked cauliflower. I often leave out the apple and onion, just because it takes time and dirties another pan, but it really adds a special something if you include it. The sauce also comes together better if you add the milk mixture in very small amounts, letting it completely thicken before adding more. I've also found the sauce comes together faster if you warm up the milk first in the microwave to at least room temperature or a little warmer so you aren't cooling your sauce with ice cold milk at each addition.
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I don't understand why more people haven't tried this recipe; it so easy and so GOOD! I didn't have the dry milk, so I left it out but otherwise made as directed. My DH and I loved it! We love curry, so after trying it as is, I did add some more due to our personal preference. Thanks for posting this; it's perfect for an easy weeknight dinner.
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I, too, tried this recipe because of Diane Mott Davidson. I, however, made modifications to make the recipe vegetarian. Instead of turkey, I used "Light Life Ground" (or Harvest Crumbles could be used, too) and I used vegetable stock and vegetarian chicken flavored stock granules instead of chicken stock/beef granules.<br/>My two children (both picky vegetarian eaters) liked it as did I and my husband (a meat eating flexitarian.)
Tweaks
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I, too, tried this recipe because of Diane Mott Davidson. I, however, made modifications to make the recipe vegetarian. Instead of turkey, I used "Light Life Ground" (or Harvest Crumbles could be used, too) and I used vegetable stock and vegetarian chicken flavored stock granules instead of chicken stock/beef granules.<br/>My two children (both picky vegetarian eaters) liked it as did I and my husband (a meat eating flexitarian.)
RECIPE SUBMITTED BY
I'm a 30-something mom with a full-time job and a houseful of pets. I'm in FL, but have family in CA, PA, and Europe. In that oh-so-rare free time, I enjoy reading, watching movies, or rubber stamping. And, of course, cooking!