Turkey Curry With Raisin Rice

“I haven't been a huge fan of curries, but I absolutely adored this one from a Diane Mott Davidson book (The Killer Pancake), so now I'm trying out other curries from this site. Since I don't see this great one already posted, I'm adding it for your culinary enjoyment. I didn't make my own stock, I bought a box at the store, but chicken broth would probably work just as well. It's mostly just to add flavor to the rice. The recipe originally listed white rice, but I substituted brown since I rarely use white rice. I bet popcorn rice would also be good. For the New Year's party that I was attending, it was easier to just stir the meat and the rice all together and take it as a casserole rather than serving it as two items, and that worked out just fine. I used skim milk and non-fat dry milk to keep fat content lower, and did not notice any affect on the finished product. I suggest getting the rice started before preparing the curry since it takes a while to cook.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Turkey Curry: Saute the ground turkey until evenly browned. Drain fat and set aside.
  2. In a greased or non-stick skillet, saute the apple and onion over medium heat, stirring frequently, until the onion is translucent. Set aside.
  3. Reduce heat to low and heat the olive oil. Stir in the flour and curry powder until the flour begins to bubble.
  4. Combine the bouillon granules, milk and dry milk; whisk until combined. (The bouillon granules will dissolve when they are heated in the sauce.)
  5. Gradually add the milk mixture to the curry mixture, continuing to stir over medium-low heat until the mixture thickens.
  6. When the mixture is thick, add the turkey and the apple-onion mixture. Stir well and heat through. Serve over Raisin Rice.
  7. Raisin Rice: In a large nonstick skillet, toast 1 cup raw rice over medium heat, stirring frequently, until most of the rice is brown. (Mottled appearance is desirable.)
  8. Stir in raisins and chicken stock.
  9. Bring to a boil, reduce heat to low, cover the pan, and cook for 25 minutes or until the liquid is absorbed.

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