RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1422
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| Recipe Name: |
Turkey Curry with Raisin Rice |
| Source: |
Diane Mott Davidson, author of Killer Pancake |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Indian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.15
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| # Sides Included: |
1 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Pound turkey, white ground
1.5 Cups oil, olive
1 Tablespoon curry powder, sweet
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Directions:
In a large sauté pan, sauté the turkey over medium-high heat, stirring frequently, until browned evenly. Drain the turkey on paper towels and set aside.
Spray a wide nonstick skillet with vegetable oil spray. Over medium heat, sauté the apple and onion, stirring frequently, until the onion is translucent. Set aside.
In another large skillet, heat the olive oil over low heat just until warm. Stir in the flour and curry powder. Heat and stir over medium-low heat until the flour begins to bubble.
In a bowl, combine the bouillon granules, dry milk and skim 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.
In a large nonstick skillet, toast the rice over medium heat, stirring frequently, until most of the rice is brown. (Appearance may be mottled; this is desirable).
Add raisins and stock, bring the mixture to a boil, reduce the heat to low, cover the pan and cook for 25 minutes or until the liquid is absorbed.
Serve Turkey Curry over Raisin Rice. |
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| Nutrition per Serving: |
| Calories: |
1181 |
Total Carbs: |
95.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
187.7 |
Fat: |
55.8 |
Protein: |
57.22 |
| Fiber: |
1.63 |
Sodium: |
526.55 |
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