Turkey Curry in a Hurry
This is from The Best Make-Ahead Recipe by the Cook's Illustrated folks.
I actually did roast a turkey and make this from the leftovers, along with some Turkey Tetrazzini, and many delicious turkey sandwiches. As well, before popping the bird in the oven, I cut off the wings and simmered them in some water with the neck, thereby also getting about 4 cups of turkey stock out of the deal. We tend to forget that not only does the price-per-pound go down on a whole turkey (or chicken) but there are many benefits to having the various bits to use in other ways.
At any rate, I didn't do a lot of what they wanted. For example, I didn't roast potatoes and carrots with my turkey, some of which to use in this curry. We wanted mashed potatoes and I'm not a cooked carrot fan. So that was out.
I didn't have any raisins. It was still delicious.
I forgot to buy cilantro. It was still delicious.
Anyway, you get the idea. This is a good base curry recipe for all sorts of variations. They caution you not to substitute low-fat or non-fat yogurt and I would agree that would make a big difference. I used Fage, that wonderful Greek yogurt. I treat myself to one container a week ... unless more is needed for something like this curry.
So enough nattering ... on with the recipe!
Step 1:
3 tablespoons vegetable oil
1 medium onion, sliced thin (I also chopped it up a bit)
1/4 cup raisins (didn't have them)
2 tablespoons curry powder
Salt
4 medium garlic cloves, minced or pressed through a garlic press
4 teaspoons grated fresh ginger
Heat the oil in a large skillet over medium-high heat until just shimmering. Add the onion, raisins, curry powder, and 1/2 teaspoon salt and cook until the onion is softened, 5-7 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
Step 2:
2 cups roasted vegetables (didn't have them)
1 (15.5 ounce) can chickpeas, drained and rinsed
1 cup water
10 ounces cooked turkey, shredded (about 2 cups)
1 cup frozen peas
Stir in the roasted vegetables, chickpeas, and water and cook, stirring frequently, until heated through, about 5 minutes. Stir in the turkey and peas and cook until heated through, about 2 minutes.
Step 3:
1 cup plain whole-milk yogurt
1/4 cup minced fresh cilantro leaves
Off the heat, stir in the yogurt and cilantro. Season with salt to taste and serve immediately.
I actually did roast a turkey and make this from the leftovers, along with some Turkey Tetrazzini, and many delicious turkey sandwiches. As well, before popping the bird in the oven, I cut off the wings and simmered them in some water with the neck, thereby also getting about 4 cups of turkey stock out of the deal. We tend to forget that not only does the price-per-pound go down on a whole turkey (or chicken) but there are many benefits to having the various bits to use in other ways.
At any rate, I didn't do a lot of what they wanted. For example, I didn't roast potatoes and carrots with my turkey, some of which to use in this curry. We wanted mashed potatoes and I'm not a cooked carrot fan. So that was out.
I didn't have any raisins. It was still delicious.
I forgot to buy cilantro. It was still delicious.
Anyway, you get the idea. This is a good base curry recipe for all sorts of variations. They caution you not to substitute low-fat or non-fat yogurt and I would agree that would make a big difference. I used Fage, that wonderful Greek yogurt. I treat myself to one container a week ... unless more is needed for something like this curry.
So enough nattering ... on with the recipe!
Step 1:
3 tablespoons vegetable oil
1 medium onion, sliced thin (I also chopped it up a bit)
1/4 cup raisins (didn't have them)
2 tablespoons curry powder
Salt
4 medium garlic cloves, minced or pressed through a garlic press
4 teaspoons grated fresh ginger
Heat the oil in a large skillet over medium-high heat until just shimmering. Add the onion, raisins, curry powder, and 1/2 teaspoon salt and cook until the onion is softened, 5-7 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
Step 2:
2 cups roasted vegetables (didn't have them)
1 (15.5 ounce) can chickpeas, drained and rinsed
1 cup water
10 ounces cooked turkey, shredded (about 2 cups)
1 cup frozen peas
Stir in the roasted vegetables, chickpeas, and water and cook, stirring frequently, until heated through, about 5 minutes. Stir in the turkey and peas and cook until heated through, about 2 minutes.
Step 3:
1 cup plain whole-milk yogurt
1/4 cup minced fresh cilantro leaves
Off the heat, stir in the yogurt and cilantro. Season with salt to taste and serve immediately.
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