Curried Turkey over Rice

Curried Turkey over Rice: Main Image

Quick Facts

Servings: 4
A great way to use leftover turkey. Chicken works equally well in this recipe.

Ingredients

  • 1 Tbs margarine
  • 2 carrots, peeled and diced
  • 1 1/2 cups chopped onion, (1 medium onion)
  • 1 tsp minced garlic
  • 2 Tbs flour
  • 1 Tbs curry powder
  • 2 1/4 cups chicken broth, (or turkey stock)
  • 2 cups cooked turkey, chopped
  • 1/4 cup golden raisins
  • 2 dashs Tabasco sauce
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 6 cups cooked rice

Directions

  • In a nonstick saucepan, melt margarine. Add carrots and sauté for 2 minutes, stirring occasionally. Mix in onions and garlic, continue to sauté until vegetables are tender. Add flour and curry powder, cook for 1 minute.
  • Stir in broth and bring to a gentle boil, stirring constantly. Simmer for several minutes until sauce thickens. Reduce heat and add turkey, raisins, Tabasco sauce, salt and pepper. Cover and simmer 10 minutes, stirring occasionally. Remove from heat.
  • Serve over cooked rice.

Nutrition Facts

Calories 583
  Calories from Fat 64 (11%)
(11%)Total Fat 7g
(11%)Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
(7%)Cholesterol 21mg
(31%)Sodium 739mg
(22%)Potassium 775mg
Total Carbohydrate 109g
(25%)Dietary Fiber 6g
Sugars 13g
Sugar Alcohols 0g
(40%)Protein 20g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

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