Recipe by JanetB-KY
This is one I found online... it is a great way to use those turkey tenderloins you can buy now in the stores. I tweaked it a little because it had barely any curry powder or much of any spice at all in it originally so if you want it with less curry flavor, feel free to pare it down some. If you like a lot of sauce as we do here, the sauce part doubles easily.
Top Review by Midwest Maven
We really loved this dish. I kept all the spices as they are, doubled the sauce, and it turned out great. Indian is a favorite at our house, and the flavors in the sauce were so yummy, thanks for sharing! Made this for ZWT3.
- 2 lbs turkey tenderloins
- 2 tablespoons butter or 2 tablespoons margarine
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1⁄4 cup milk or 1⁄4 cup half-and-half cream
- 2 teaspoons curry powder
- 1⁄2 teaspoon cumin
- 1⁄8 teaspoon cinnamon
- 1⁄8 teaspoon turmeric
- 1⁄2 teaspoon grated lemon, zest of
- 3 cups hot cooked rice
Directions See How It's Made
- Place tenderloins in a 13 X 9 inch pan; bake at 400 degrees for 25 to 30 minutes or until cooked through.
- Cut turkey into 1/2 inch slices and keep warm.
- Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth; cook one minute, stirring constantly.
- Gradually add broth and milk (or cream), cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
- Stir in spices and lemon rind; Cook one minute longer, stirring constantly.
- Place turkey slices on top of hot rice;pour sauce over turkey and serve with your favorite choices of curry condiments.