Indian Turkey Curry

Indian Turkey Curry

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Vicki Butts (lazyme)


Another recipe for leftover turkey. You can also use chicken.

From Better Homes and Gardens.


☆☆☆☆☆ 0 votes

20 Min
20 Min
Stove Top


  • 1/2 c
    onion, finely chopped
  • 1/2 c
    celery, finely chopped
  • 1/4 c
  • 1/3 c
    all purpose flour
  • 1 Tbsp
    curry powder
  • 2 c
    chicken broth
  • 1 c
    tomato juice
  • 1 tsp
    worcestershire sauce
  • ·
    pepper, to taste
  • 3 c
    cooked turkey, cubed
  • ·
    hot cooked rice

  • ·
    chutney, optional
  • ·
    golden raisins, optional
  • ·
    chopped peanuts, optional
  • ·
    flaked coconut, optional

How to Make Indian Turkey Curry


  1. In a medium saucepan cook the onion and celery in butter until tender. Stir in the flour and curry powder. Add chicken
    broth, tomato juice, and Worcestershire sauce. Cook and stir over medium heat until thickened and bubbly. Season with pepper.
  2. Stir in turkey, heat through and serve over the rice. Pass
    condiments along with entree.
  3. Per serving:
    242 Calories (kcal); 12g Total Fat; (44% calories from
    fat); 24g Protein; 10g Carbohydrate; 63mg Cholesterol; 553mg Sodium

    Food Exchanges:
    1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0
    Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Printable Recipe Card

About Indian Turkey Curry

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: Indian

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