Turkey Curry
An easy recipe for a very flavorful and filling turkey curry. It’s one of my favorite ways to use up leftover turkey after Thanksgiving!
Servings 4 servings
Calories 251kcal
Ingredients
Spice mix:
- 1 teaspoon Diamond Crystal kosher salt
- ½ teaspoon black pepper
- 1 tablespoon curry powder
- 1 teaspoon coriander
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
Curry:
- 1 tablespoon avocado oil
- 1 medium onion , chopped (6 oz)
- 1 (14 oz) bag frozen bell pepper slices (or use three large bell peppers, chopped)
- 1 tablespoon minced fresh garlic
- 1 teaspoon minced fresh ginger root
- 3 cups cooked turkey breast skinless, cut into chunks (16 oz)
- 2 cups reduced-sodium chicken broth
- 2 teaspoons cornstarch
Instructions
- Mix the spices in a small bowl. Set aside.
- Heat the oil in a large, deep skillet over medium-high heat, about 2 minutes. Add the onions and the frozen bell peppers. Cook, stirring occasionally, until the peppers have defrosted and the onion is tender, about 5 minutes. If using fresh peppers, add a splash of water if the pan gets too dry.
- Stir in the garlic, the ginger and the spices, then add the turkey and stir to coat.
- Add the broth. Bring to a boil over high heat, then turn the heat down to medium-low and simmer the curry, uncovered, for 5 minutes.
- Mix the cornstarch with 2 tablespoons of cold water. Stir the mixture into the curry. Keep stirring until the curry thickens, about 1 more minute. Serve immediately, over rice or cauliflower rice.
Video
Nutrition
Serving: 0.25recipe | Calories: 251kcal | Carbohydrates: 14g | Protein: 37g | Fat: 5g | Saturated Fat: 1g | Sodium: 378mg | Fiber: 3g | Sugar: 2g