Turkey Curry In A Hurry Cooks Illustrated Food

TURKEY IN A HURRY

Steps:

• Cut tenderloins in half lengthwise, then into serving-size pieces. Place on rack of broiler pan. , In a small saucepan, heat remaining ingredients until butter is melted. Broil turkey until lightly browned on one side. Brush with the herb butter; turn and brown the other side. Brush with butter., Continue cooking 6-8 minutes or until no longer pink, brushing often with butter.

BRIDGET JONES'S TURKEY BUFFET CURRY IN A HURRY!

Steps:

• Fry the onion and garlic in the oil, for about 5 to 10 minutes or until soft and well coloured.
• Add the rest of the ingredients and mix thoroughly. Simmer, stirring at regular intervals for about 15 to 20 minutes, do not allow to boil.
• Add the yoghurt if using and mix well; allow to heat up gently for about 5 minutes.
• Check the seasoning and adjust if necessary.
• Serve hot with steamed/boiled rice, this makes two generous servings.

CURRY IN A HURRY

Steps:

• Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or 2, and then add the curry paste.
• Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (or rather water and stock concentrate or cube) and fish sauce and then the frozen peas and soya beans.
• Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.
• Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.

CHICKEN CURRY IN A HURRY

Steps:

• Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
• Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
• Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.

CURRY IN A HURRY

Steps:

• Saute onion in olive oil for 3-4 minutes. Next, add garlic and saute for an additional minute.
• Now, add cumin, coriander, chili and turmeric and continue to cook over medium heat for 4-5 minutes. Add water if the mixture becomes dry -do so one tablespoon at a time to avoid making the mixture too runny.
• Finally, add the mushrooms, tomato paste and salt. You can add more water (anywhere from 3 tablespoons to 1/2 cup depending on the consistency that you personally want to achieve.) Lower the heat to a simmer, cover and allow to cook for 10 minutes.
• Remove from heat and add the chopped fresh cilantro. [optional].

TURKEY CURRY

Steps:

• Lightly coat a skillet with cooking spray; saute celery and carrots until tender. In a bowl, mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk; mix until smooth. , Pour over vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, onion, garlic powder and curry powder; heat through, stirring occasionally. Serve with rice if desired.

PORK CURRY IN A HURRY

Steps:

• In a skillet, saute onion, red pepper, celery, and peanuts in butter.
• Stir in flour, then add stock.
• Add chutney, curry, salt, pepper, and sugar. Simmer 10 minutes, or until thickened, stirring often.
• Add the apple wedges and cooked pork and heat thoroughly.
• Serve with hot rice.

CURRY IN A HURRY

Steps:

• Heat the oil in a pan, add onion and fry until they colour. Crush the garlic into the pan, add ginger and chilli; cook briefly. Add tomatoes and a quarter of a can of water and bring to the boil. Simmer for 2 mins, add prawns or chicken and gujarati masala, cover and cook for 2-3 mins for prawns and 5-6 mins for chicken.
• Reduce the heat to a simmer, then stir in the yogurt, a tablespoonful at time. Sprinkle with coriander and serve with warm garlic and coriander naans and a crisp salad of cucumber, shredded lettuce, sliced red onion and wedges of lemon.

TURKEY CURRY IN A HURRY (COOK'S ILLUSTRATED)

Steps:

• Heat the oil in a large skillet over medium-high heat until just simmering.
• Add the onion, raisins, curry powder and salt and cook until the onion is softened, 5 to 7 minutes.
• Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
• Add the roasted vegetables, chickpeas, and water and cook, stirring frequently, until heated through, about 5 minutes.
• Stir in the turkey and peas and cook until heated through, 2 or 3 minutes longer.
• Remove from heat, stir in the yogurt and cilantro. Check for salt (to taste) and serve immediately.