Leftover Turkey Curry (version 3) Recipe - Serves 4

Leftover Turkey Curry (version 3) Recipe

545 calories each serving (743 calories if eating with rice)

Taste Rating = 8     Heat Rating = Hot


1 tablespoon (15ml) vegetable oil
1 medium onion, peeled and finely chopped
1/4 cup (60ml or 2 fl oz) chicken broth
3/4 cup (180ml or 6 fl oz) sour cream
2 tablespoons (30ml) curry powder
1 teaspoon (5ml) cayenne pepper
1/2 teaspoon (2.5ml) cumin powder
1/2 teaspoon (2.5ml) ginger powder
1/2 teaspoon (2.5ml) turmeric powder
1/2 teaspoon (2.5ml) coriander powder
500g (1 lb) cooked turkey meat, cut into small pieces (around 1cm or 1/2 inch cubes)
2 tablespoons (30ml) finely chopped fresh coriander (cilantro)


Heat the oil in a medium to large frying pan or saucepan over a medium heat
Add the onion and cook until it for about 8 minutes until it is soft and golden (not browned), stirring often
Add the chicken broth, sour cream and all of the spices and mix well
Bring the curry to the boil, add the turkey, mix well, bring to a simmer, reduce the heat and simmer for 10 minutes, stirring often - this is a dry curry - if the curry becomes too dry then add some boiling water to stop the curry from burning - add the boiling water 1/4 cup (60ml or 2 fl oz) at a time and mix well
Serve hot on rice garnished with the fresh coriander (cilantro)

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Recipe submitted on 11 November 2007

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