Name: Turkey Curry with Rice
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1-1/3 cups chicken broth -; 2 tablespoons curry powder -; 2 tablespoons minced fresh cilantro -; 3 garlic cloves, minced -; 3/4 teaspoon salt -; 1/2 teaspoon ground cardamom -; 1/2 teaspoon pepper -; 3 medium carrots, thinly sliced -; 1 medium onion, finely chopped -; 1 package (16 ounces) frozen cauliflower, thawed -; 3 cups chopped cooked turkey -; 1/2 cup mango chutney -; 2 teaspoons all-purpose flour -; 1 cup coconut milk -; 4-1/2 cups hot cooked rice -; Additional mango chutney, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Turkey Curry with Rice

1. 1-1/3 cups chicken broth -

2. 2 tablespoons curry powder -

3. 2 tablespoons minced fresh cilantro -

4. 3 garlic cloves, minced -

5. 3/4 teaspoon salt -

6. 1/2 teaspoon ground cardamom -

7. 1/2 teaspoon pepper -

8. 3 medium carrots, thinly sliced -

9. 1 medium onion, finely chopped -

10. 1 package (16 ounces) frozen cauliflower, thawed -

11. 3 cups chopped cooked turkey -

12. 1/2 cup mango chutney -

13. 2 teaspoons all-purpose flour -

14. 1 cup coconut milk -

15. 4-1/2 cups hot cooked rice -

16. Additional mango chutney, optional -

How to cook deliciously - Turkey Curry with Rice

1. Stage

In a large saucepan, mix the first 7 ingredients. Add carrots and onion; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 3-5 minutes. Add cauliflower; cook, covered, until vegetables are tender, 4-6 minutes longer.

2. Stage

Stir in turkey and chutney; heat through. In a small bowl, mix flour and coconut milk until smooth; stir into turkey mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Serve with rice and, if desired, additional chutney.