Turkey Curry
I'm always looking for new and interesting ways to use leftover turkey—especially around the holidays. Make this skillet meal as spicy as you'd like by varying the amount of curry powder. —Martha Balser, Cincinnati, Ohio
Ingredients
- 1 cup sliced celery
- 1/2 cup sliced carrots
- 1 cup fat-free milk
- 2 tablespoons cornstarch
- 3/4 cup reduced-sodium chicken broth
- 2 cups diced cooked turkey or chicken
- 2 tablespoons dried minced onion
- 1/2 teaspoon garlic powder
- 1 to 4 teaspoons curry powder
- Hot cooked rice, optional
Reviews
I thought this was a very tasty recipe! You could add other vegetables you have on hand, too, like zucchini or squash.
I followed the directions. Easy easy to fix but just missing something for a curry. I added some chutney and it was much better. I won’t make it again
Made this curry last nite and it was delicious. Next time, I'll add more carrot, onion and celery and try it with canned coconut milk.
Super easy to make. Will make it again and will use more curry than I used the first time.
Absolutely delicious!!! The only thing I changed was that I added one red pepper and doubled the recipe in order to have more leftovers. I also doubled the full amount of the curry because my husband and I love spice! (I used 8 teaspoons of curry for the doubled recipe)
Very good! One of the best curries I have had. Quite easy, too.
Super yummy and easy! I substituted chicken for the turkey and it was just as good. Reheats well. I used 3 tsp curry powder and it was the right amount of spice for us. We do like spicy food, so if you're not as adventurous, I would use less than 3 tsp.
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