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Turkey Curry with Raisin Rice


Turkey Curry

1 lb ground turkey
1 Tbs curry powder
1 cup apple, unpeeled, chopped
1 Tbs beef bouillon granules
1 cup onion, chopped
1/2 cup non-fat dry milk
1 1/2 Tbs olive oil
2 cup skim milk


In a large saute pan, saute the turkey over medium-high heat, stirring frequently, until browned evenly. Drain and set aside. Spray a wide, non-stick skillet with vegetable spray. Over medium heat, saute 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 it is warm. Stir in the flour and curry powder. Heat and stir over med.-low heat until the flour begins to bubble. Combine bouillon, dry milk and skim milk, add to curry mixture, and stir over medium-low heat until thickened. Add turkey and onion mixture, stir well, and heat through. Serve over Raisin Rice.

Raisin Rice

1/2 cup rice
1/2 cup raisins
2 1/4 cup low-fat chicken broth


In a large non-stick skillet, roast rice over medium heat, stirring frequently, until most of the rice is brown. (Appearance may be mottled. This is desirable.) Add raisins and broth, and bring mixture to a boil. Reduce heat to low, cover pan, and cook for 25 minutes, or until the liquid is absorbed.

Yield: 4 Servings

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