Curry Turkey, Improvised
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 244.8
- Total Fat: 7.6 g
- Cholesterol: 65.5 mg
- Sodium: 1,531.1 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 2.0 g
- Protein: 24.2 g
View full nutritional breakdown of Curry Turkey, Improvised calories by ingredient
Introduction
A delicious and spicy addition to my repertoire of how to cook chicken or turkey breasts. Nutritional facts based on turkey, but works equally well with chicken. A delicious and spicy addition to my repertoire of how to cook chicken or turkey breasts. Nutritional facts based on turkey, but works equally well with chicken.Number of Servings: 4
Ingredients
Ingredients
1 medium onion
1-2 cloves garlic
500 grams boneless skinless turkey breast
1.5 tbsp butter, divided
1.5 tbsp flour
3/4 cup milk
1 cube chicken bouillon, mixed in a little bit of water.
4 tsp sugar
1 tsp ground ginger
1 tbsp curry powder
dash of salt
pinch of cayenne (optional)
pinch of fresh ground black pepper
Directions
Serves 4.
In a pan, heat about one third of the butter over medium-low heat. Add in the chopped onion, garlic, and turkey (4 boneless skinless breasts) also chopped into bite-size pieces. Sauté very gently; you're looking to cook but not brown it. Sprinkle with a bit of salt and pepper, and set aside.
In a separate small pot, make a roux out of remaining butter and flour. When this is bubbling, add in slowly, and whisk thoroughly, milk, then bouillon. Stir constantly. Add in spices and sugar (I use whole rather than ground cloves). Allow to thicken. Taste to adjust spices.
Combine sauce and turkey and allow to heat together for ten minutes. Serve over your favorite grain (not included in nutritional facts). I like to just combine the grain in the pan and serve as a one-dish meal. I like it with barley.
Number of Servings: 4
Recipe submitted by SparkPeople user GRADXY.
In a pan, heat about one third of the butter over medium-low heat. Add in the chopped onion, garlic, and turkey (4 boneless skinless breasts) also chopped into bite-size pieces. Sauté very gently; you're looking to cook but not brown it. Sprinkle with a bit of salt and pepper, and set aside.
In a separate small pot, make a roux out of remaining butter and flour. When this is bubbling, add in slowly, and whisk thoroughly, milk, then bouillon. Stir constantly. Add in spices and sugar (I use whole rather than ground cloves). Allow to thicken. Taste to adjust spices.
Combine sauce and turkey and allow to heat together for ten minutes. Serve over your favorite grain (not included in nutritional facts). I like to just combine the grain in the pan and serve as a one-dish meal. I like it with barley.
Number of Servings: 4
Recipe submitted by SparkPeople user GRADXY.
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