Turkey Curry in a Hurry (Cook's Illustrated) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A very good way to use leftover turkey or chicken. CI recommends using only whole milk yogurt (not low- or non-fat), as the sauce otherwise will be thin and can have an off flavor. I often have left-over roasted veggies, or will use a combo of sweet and white potatoes, cauliflower, squash, red onions. I serve this with rice or couscous, and sometimes add dried cranberries instead of raisins - I doubt that's Indian, but it works together well. Time does not include time to roast veggies, if you have none handy. Ingredients:
3 tablespoons vegetable oil |
1 medium onion, sliced thin |
1/4 cup raisins |
2 tablespoons curry powder |
1/2 teaspoon salt |
4 medium cloves garlic, minced, about 4 teaspoons |
4 teaspoons grated fresh ginger |
2 cups vegetables, roasted |
1 (15 ounce) can chickpeas, drained and rinsed |
1 cup water |
10 ounces shredded cooked turkey, about 2 cups |
1 cup frozen green pea |
1 cup plain whole-milk yogurt |
1/4 cup minced fresh cilantro |
Directions:
1. Heat the oil in a large skillet over medium-high heat until just simmering.
2. Add the onion, raisins, curry powder and salt and cook until the onion is softened, 5 to 7 minutes.
3. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
4. Add the roasted vegetables, chickpeas, and water and cook, stirring frequently, until heated through, about 5 minutes.
5. Stir in the turkey and peas and cook until heated through, 2 or 3 minutes longer.
6. Remove from heat, stir in the yogurt and cilantro. Check for salt (to taste) and serve immediately.
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