Turkey Curry

4.5 stars based on 4 votes.
4 ratings
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  • 3 tablespoons butter or margarine
  • 1 large carrot, peeled and diced
  • 1 medium onion, cut in half and sliced
  • 1 large clove garlic, crushed
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground ginger
  • 1 tablespoon all-purpose flour
  • 1 (13 3/4-ounce) can chicken broth*
  • 2 cups chopped cooked turkey
  • 1/2 cup water
  • 1/3 cup raisins
  • 1 1/2 teaspoons TABASCO® brand Original Red Sauce
  • 1/4 teaspoon salt
  • 1 tablespoon fresh chopped parsley
  • 2 cups hot cooked long-grain rice


Melt butter in a 3-quart saucepan over medium heat. Add carrot, onion and garlic; cook 10 minutes or until vegetables are tender, stirring occasionally. Stir in curry powder, ginger and flour; cook and stir 1 minute.

Add broth, turkey, water, raisins, TABASCO® Sauce and salt and bring to boiling. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Stir in parsley. Serve over rice.

Makes 4 servings.

*Or use 2 cups turkey broth made by simmering leftover turkey carcass in water to cover, with herbs and chopped carrot, onion and celery until bones fall apart, about 2 to 3 hours.

Nutritional information per serving: 399 Calories, 27 g protein, 12 g fat, 46 g carbohydrates, 1006 mg sodium, 92 mg cholesterol

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