Turkey Curry
Main Courses - meat, Poultry

Turkey Curry

My family would gather on Thanksgiving day at Aunt Jeanne and Uncle John’s house (for 60 years!). On Friday or Saturday afterwards my mom would make another turkey with cornbread stuffing and pear salad (canned pears with a dollop of mayonnaise in the hole topped with a maraschino cherry). This way we had leftovers too.

Roast Turkey with Cornbread StuffingThe other day I picked up a turkey breast that was on sale and it was the perfect size for my family of three plus enough for leftovers. And since my brother and aunt weren’t around I got the skin all to myself – mwa ha ha ha!

And one of my favorite things to make with leftover turkey is Turkey Curry.  It works just as well with leftover chicken, or just cut up some chicken breasts into about 1 inch cubes then quickly cook them in the pan before continuing with the recipe. Or use frozen or canned shrimp. To me, the best part of the whole dish is the toppings. Ma’am always put out little dishes with the condiments and we got to add our own.


It is definitely weeknight fast and really easy to adapt to special diets. To make it gluten-free, use cornstarch for the flour. For dairy free, soy, almond or better yet coconut milk will work well. For vegan use tofu and vegetable stock as well as the alternate milk.

Turkey Curry

Serves2-4
Prep time5 minutes
Cook time5 minutes
Total time10 minutes
Dietary Gluten Free, Vegetarian
Meal type Meat Dishes, Meatless Main Dishes, Poultry, Seafood
Curry recipe using leftover turkey or chicken or shrimp. Easy to adapt to gluten free, casein free, vegan, or vegetarian.

Ingredients

  • 1/2 tablespoon butter
  • 2 tablespoons onion (finely chopped)
  • 1 teaspoon curry (more or less to taste)
  • 1 1/2 tablespoon flour (all purpose or gluten free)
  • 1/3 teaspoon salt
  • 1/3 teaspoon sugar
  • dash ground ginger
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • 1 -1 1/2 cup cooked chopped turkey (or chicken, shrimp,)
  • 1/2 teaspoon lemon juice

Note

Serve with the following condiments and let diners add whichever they choose:

  • raisins
  • chopped salted peanuts
  • chopped hard-boiled egg
  • bacon bits
  • chopped sweet or sour pickles
  • sweetened coconut flakes
  • chutney
  • chopped green onion
  • chopped fresh cilantro

Directions

Melt butter or margarine or heat oil in large skillet. Add onion and curry powder and sauté. Blend in flour and other seasonings. Cook until all is smooth.
Add broth and milk. Bring to a boil and cook for 1 minute, stirring constantly. Add turkey and lemon juice and cook until turkey is heated.
Serve over rice with choice of condiments suggested in notes. Let each person choose condiments and sprinkle over curry as desired.

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Until next time, happy eating.
~Audrey

 

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