Turkey Curry With Rice Food

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.

EASY TURKEY CURRY

Steps:

• In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In a medium saucepan over medium heat, melt the butter, Saute the onion until translucent, not browned. Reduce the heat to a simmer, and stir in the mushroom soup, drained mushrooms, and milk. Heat while stirring constantly until the mixture is smooth. Add the sour cream, curry powder, and turkey meat, stirring while it all heats through. Cover and allow to low simmer 20 to 25 minutes. Ladle the curry mixture evenly over the rice for each individual serving.

TURKEY CURRY WITH RICE

Steps:

• In a large saucepan, mix the first 7 ingredients. Add carrots and onion; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 3-5 minutes. Add cauliflower; cook, covered, until vegetables are tender, 4-6 minutes longer., Stir in turkey and chutney; heat through. In a small bowl, mix flour and coconut milk until smooth; stir into turkey mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Serve with rice and, if desired, additional chutney.

TURKEY CURRY

Steps:

• Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.
• Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.

TURKEY CURRY

Steps:

• Heat oil over medium heat in a large skillet. Sprinkle the cinnamon into the oil and stir until fragrant. Stir the onion into the cinnamon oil and cook for 5 minutes, until softened and golden in color. Stir in the garlic, ginger, and turmeric, and continue to cook for 3 additional minutes. Pour in 1/4 water and cook for 2 minutes, adding a bit more water if mixture is too thick.
• Stir the green chilies, turkey, chili powder, garam masala, and the rest of the water into the sauce. Cover and cook for 10 minutes until mixture has thickened to sauce consistency, adding additional water if mixture looks dry. Taste the curry and add salt if needed.

LEFTOVER TURKEY CURRY

Steps:

• Heat oil in a medium saucepan over medium-high. Add onion, garlic, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is golden at edges, 5 to 7 minutes. Stir in tomato paste, cumin, and coriander. Cook 1 minute more.
• Add potatoes and broth. Bring to a boil, then add chile, reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 18 minutes. Mash some potatoes against side of pot to thicken. Add turkey; heat through. Remove from heat, stir in yogurt, and season with salt. Serve over rice, with a dollop of yogurt, and mint and sliced chiles.

TURKEY CURRY

Steps:

• Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the coconut oil and swirl to melt and coat the base of the pot. Add the onion, ginger, garlic, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
• Add the tomato paste and stir to coat the vegetables. Add the curry powder, cumin, coriander and cayenne and stir to combine and toast the spices. Add the tomatoes, stock, and potatoes to the pot. Bring the mixture up to a boil, then turn the heat down to low, cover the pot and let simmer until the potatoes are very tender, about 25 minutes.
• Add the turkey and peas to the pot and simmer until heated through, another 5 minutes. Turn off the heat and stir in the cream and lime juice.
• Ladle the curry into bowls and garnish with the chopped cilantro. Serve with rice, if desired.

TURKEY CURRY WITH RAISIN RICE

Steps:

• Turkey Curry: Saute the ground turkey until evenly browned. Drain fat and set aside.
• In a greased or non-stick skillet, saute the apple and onion over medium heat, stirring frequently, until the onion is translucent. Set aside.
• Reduce heat to low and heat the olive oil. Stir in the flour and curry powder until the flour begins to bubble.
• Combine the bouillon granules, milk and dry milk; whisk until combined. (The bouillon granules will dissolve when they are heated in the sauce.)
• Gradually add the milk mixture to the curry mixture, continuing to stir over medium-low heat until the mixture thickens.
• When the mixture is thick, add the turkey and the apple-onion mixture. Stir well and heat through. Serve over Raisin Rice.
• Raisin Rice: In a large nonstick skillet, toast 1 cup raw rice over medium heat, stirring frequently, until most of the rice is brown. (Mottled appearance is desirable.)
• Stir in raisins and chicken stock.
• Bring to a boil, reduce heat to low, cover the pan, and cook for 25 minutes or until the liquid is absorbed.

HURRY CURRY TURKEY RICE SALAD

Steps:

• Combine dressings and curry powder in large bowl.
• Add remaining ingredients; mix lightly. Cover.
• Refrigerate at least 30 minutes or until ready to serve. Garnish with fresh cilantro, if desired.

LEFTOVER TURKEY CURRY

Steps:

• Heat 3 tablespoons of the oil in a saucepan and add the onion and garlic. Fry for 6-7 minutes till the onion is lightly browned.
• In a small bowl, mix the tomato puree with the remaining oil, cumin, coriander, turmeric, chili powder, garam masala and salt to form a thick paste. Tip the paste into the onion mixture and fry for half a minute.
• Stir in the turkey pieces and cook for 1 minute.
• Add 1 1/2 cups of hot water from the kettle and simmer for 3-4 minutes. Mix in the ginger (if using) and the lemon juice.
• Garnish with cilantro and serve with plain basmati rice, bread and a salad of crisp lettuce.

SPEEDY SPICY TURKEY RICE

Steps:

• Heat half the oil in a wok or frying pan. Add the eggs, swirl to coat the base of the pan and allow to set to an omelette, flip and cook for 1-2 mins. Once cooked, remove, shred and set aside. Add the remaining oil to the pan, then stir-fry the chilli, if using, and spring onions for 1 min.
• Add the remaining ingredients and the egg, and heat through, stirring, until piping hot. Serve immediately with some extra soy and sweet chilli sauce, if you like.

QUICK TURKEY CURRY

Steps:

• Melt butter in heavy large skillet over medium heat. Add onion, ginger and garlic; sauté until onion is soft, about 10 minutes. Add apple, then flour, curry powder and cumin; sauté 3 minutes. Gradually whisk in broth. Add cider, cream, chutney, cilantro and tomato paste. Reduce heat to medium-low; simmer until mixture thickens, about 20 minutes. Add turkey; stir until heated, about 2 minutes. Spoon curry over rice.

TURKEY CURRY DINNER

Steps:

• Combine turkey meat and simmer sauce in a saucepan. Simmer, stirring occasionally, just until heated through. Serve over rice with some of the toppings and condiments listed.

TURKEY THAI CURRY

Steps:

• Heat the oil in a large skillet and add in the chopped red and yellow peppers. Cook on a medium heat for two minutes, then add in the garlic, ginger, lemongrass paste and cooked turkey. Stir gently for one minute, then add in the curry paste. Stir to coat the chicken and allow to heat through for one minute.
• Add in the coconut milk and stock and bring to a gently bubble (but don't let it boil). Let it simmer gently for 10 minutes, then stir through the brown sugar, fish sauce and lime juice. Taste and add more lime juice if required, then turn off the heat and sprinkle over the chopped cilantro. Serve immediately with boiled rice, lime wedges and extra cilantro.

TURKEY BREAST CURRY KATSU

Steps:

• For the curry sauce: Add 2 tablespoons neutral oil to a large saute pan over medium-high heat and sear the turkey legs and thighs until browned on both sides, about 3 minutes per side. Remove the seared turkey pieces to a large stovetop pressure cooker and set aside. Add another 2 tablespoons oil to the same large saute pan and add the celery, carrot and onion. Cook, over medium-high heat, until softened, about 3 minutes. Add the tomato paste and saute for an additional few minutes. Add the Japanese curry powder and stir to combine. Deglaze the pan with 2 cups turkey stock and 1 cup water. Carefully pour the contents of the saute pan into the pressure cooker. Add the garlic, apple and ginger and toss to combine. Add the soy sauce, remaining 2 cups turkey stock and more water as needed to come halfway up the sides of the pressure cooker.
• Bring to a boil, then reduce the heat to low. Seal the lid and bring to pressure, then cook for 45 minutes. Carefully release the pressure and remove the meat.
• Strain the cooked stock into a large measuring cup with a spout and set aside. Pick the meat from the leg and thigh and reserve. Melt the butter in the bottom of a Dutch oven and add the flour. Stir the roux base and cook for several minutes over medium-low heat until blonde in color. Whisk in the turkey stock, adding the liquid slowly to avoid lumps. Add the picked meat from the leg and thigh. Simmer to thicken the sauce and cook out the raw flour flavor, an additional 10 minutes. Taste and adjust the seasoning with salt and pepper as needed.
• For the rice pilaf: Heat the oil in a medium saucepan over medium-high heat until hot, then add the onion and saute until softened, about 3 minutes. Add the rice and stir to combine. Allow the rice to toast, about 3 minutes. Carefully pour in 2 cups water and season with salt. Bring the water to a boil, then reduce to simmer and cover with a lid. Allow to cook until the water has fully absorbed, about 15 minutes. Turn off the heat and let stand for 10 minutes before fluffing with fork.
• For the charred cabbage: Preheat a charcoal grill over medium-high heat.
• Place the cabbage cut-side down on the grill and allow to sear until charred, about 5 minutes. Place the charred cabbage on a work surface until cool enough to handle. Tear the cabbage apart and add to a large bowl. Add the mustard greens, olive oil and vinegar and season with salt and pepper. Carefully toss to combine and gently wilt the mustard greens. Set aside until ready to plate.
• For the katsu: Place the breast between two large pieces of plastic wrap. Use a mallet to pound the breast flat to 1/4-inch-thick all over and sprinkle both sides with salt and pepper. Fill three large casserole dishes: the first with the flour, the second with the beaten eggs and the third with the panko and nori powder. Stir to combine the panko and nori powder so that the nori is evenly distributed. Place the pounded breast in each dish to ensure even coating, starting with the flour, then eggs and ending with the breadcrumbs.
• Heat 2 inches canola oil over medium-high heat in the largest cast-iron skillet or paella pan you have until the oil begins to shimmer. Line a sheet tray with a wire rack. Fry the turkey breast until crisp and golden brown, 3 to 4 minutes on each side. Remove to the wire rack. Once cool enough to handle, slice into 1/2-inch-thick slices.
• Line the bottom of a very large serving platter with the rice pilaf. Ladle a base of curry sauce over the rice, then top with the turkey katsu breast slices and finish with the charred cabbage salad.