recipes
Curried Turkey with Jasmine Rice
Turkey with apples, raisins and vegetables in a fragrant curry sauce, served over jasmine rice
- Servings
- cook method
- prep
- cook
- ready
- 6
- Saute
- 40 minutes
- 10 - 20 minutes
- Less than 1 hour
Ingredients
- 2 tablespoons pure vegetable oil
- 1 large (about 1 cup) onion, chopped
- 1/2 cup chopped celery
- 1/2 large (about 1/2 cup) red bell pepper, chopped
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/8 teaspoon ground cloves
- 1 can (14.5 ounces) chicken broth
- 3 cups chopped leftover cooked Butterball® Turkey
- 1 large (about 1 cup) Granny Smith apple, chopped
- 1/2 cup raisins
- 1 teaspoon grated lemon peel
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon crushed red pepper
- 3 cups cooked jasmine rice
- shredded coconut, (optional)
- Directions
- Nutrition Info
- Serving Suggestions
-
Heat oil in large saucepan over medium heat. Add onions, celery, bell peppers and garlic. Cook 8 minutes, or until vegetables are tender, stirring frequently.
Add flour, curry powder, salt, turmeric and cloves; cook and stir 1 minute. Gradually add chicken broth, stirring until well blended. Cook 5 minutes, or until thickened, stirring constantly.
Stir in turkey, apples, raisins, lemon peel, lemon juice and crushed red pepper. Cook 5 minutes, or until apples are crisp-tender and mixture is hot, stirring occasionally.
Serve over the rice. Top with coconut, if desired.
