Turkey Curry Recipe - Cooking Index
Turkey Curry Recipe - Cooking Index
Two cups turkey broth, obtained by simmering leftover carcass in water to cover, with herbs and chopped carrot, onion and celery rib until bones fall apart, about 2 to 3 hours, may be substituted for the chicken broth.
Type: Poultry, Turkey| 3 tablespoons | 45ml | Butter or margarine |
| 1 tablespoon | 15ml | Carrot - peeled, diced (large) |
| 1 tablespoon | 15ml | Onion - halved, sliced (medium) |
| 1 tablespoon | 15ml | Garlic clove - crushed (large) |
| 1 tablespoon | 15ml | Curry powder |
| 1/2 teaspoon | 2.5ml | Ground ginger |
| 1 tablespoon | 15ml | Flour |
| 1 | Chicken broth - (13 3/4 oz) | |
| 2 cups | 292g / 10oz | Chopped cooked turkey |
| 1/2 cup | 118ml | Water |
| 1/3 cup | 53g / 1.9oz | Raisins |
| 1 1/2 teaspoons | 7.5ml | Tabasco pepper sauce |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 tablespoon | 15ml | Freshly-chopped parsley |
| 2 cups | 320g / 11oz | Cooked long-grain rice |
In 3-quart saucepan, over medium heat, melt butter or margarine. Add carrot, onion and garlic; cook 10 minutes until vegetables are tender, stirring occasionally. Stir in curry powder, ginger and flour; cook 1 minute.
Add broth, cooked turkey, water, raisins, Tabasco sauce and salt. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
Stir in parsley. Serve mixture over cooked rice.
This recipe yields 4 servings.
Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com
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