Curried Turkey with Jasmine Rice
< 15 minutes
< 30 minutes
2 tablespoons vegetable oil
1 large onion, chopped
½ cup chopped celery
½ large red bell pepper, chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
1 tablespoon curry powder
½ teaspoon salt
½ teaspoon ground turmeric
⅛ teaspoon ground cloves
1 can (about 14 ounces) chicken broth
3 cups chopped leftover cooked BUTTERBALL® Turkey
1 large Granny Smith apple, chopped
½ cup raisins
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
⅛ teaspoon red pepper flakes
3 cups cooked jasmine rice
Shredded coconut (optional)
- 1.Heat oil in large saucepan over medium heat. Add onion, celery, bell pepper and garlic. Cook 8 minutes or until vegetables are tender, stirring frequently.
- 2.Add flour, curry powder, salt, turmeric and cloves; cook and stir 1 minute. Gradually add broth, stirring until well blended. Cook 5 minutes or until thickened, stirring constantly.
- 3.Stir in turkey, apple, raisins, lemon peel, lemon juice and red pepper flakes. Cook 5 minutes or until apple is crisp-tender and mixture is hot, stirring occasionally.
- 4.Serve over rice. Top with coconut, if desired.