Turkey Curry in a Hurry (Cook's Illustrated) Recipe - Food.com
"A very good way to use leftover turkey or chicken. CI recommends using only whole milk yogurt (not low- or non-fat), as the sauce otherwise will be thin and can have an off flavor. I often have left-over roasted veggies, or will use a combo of sweet and white potatoes, cauliflower, squash, red onions. I serve this with rice or couscous, and sometimes add dried cranberries instead of raisins - I doubt that's Indian, but it works together well. Time does not include time to roast veggies, if you have none handy...."
INGREDIENTS
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3 tablespoons vegetable oil
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1 medium onion, sliced thin
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1/4 cup raisins
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2 tablespoons curry powder
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1/2 teaspoon salt
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4 medium cloves garlic, minced, about 4 teaspoons
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4 teaspoons grated fresh ginger
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2 cups vegetables, roasted
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1 (15 ounce) can chickpeas, drained and rinsed
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1 cup water
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10 ounces shredded cooked turkey, about 2 cups
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1 cup frozen green pea
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1 cup plain whole-milk yogurt
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1/4 cup minced fresh cilantro
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