Turkey Curry does any one have a good recipe thats easy to make and not to spicy hot for children?

Question

Also need to know trick to making good rice.

Answer 1

here is a good recipe for turkey curry and its not spicey

INGREDIENTS
1 medium tart apple, peeled and cut into pieces
1 small onion, chopped
2 tablespoons chopped celery
1 tablespoon butter or margarine
2 teaspoons all-purpose flour
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon chicken bouillon granules
1/8 teaspoon cayenne pepper
3/4 cup milk
1 cup cubed cooked turkey
1/4 cup peanuts
Hot cooked rice
Minced fresh parsley
DIRECTIONS
In a saucepan, saute the apple, onion and celery in butter until crisp-tender. Stir in the flour, curry powder,salt, bouillon and cayenne. Gradually stir in milk until smooth. Bring to a boil; cook 1-2 minutes or until thickened. Stir in turkey and peanuts; cook until turkey is heated through. Serve over rice and garnish with parsley.
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Answer 2

Turkey Curry
Contributed By: HappyCook
Maureen Bligh


Ingredients
1 lb. Ground turkey
8 oz. Can tomato sauce
1 Medium onion, chopped
1 10 oz. Package green peas, thawed
2 tsp Curry powder

Preparation
Brown turkey and onion in a little oil. Add tomoato sauce and 2 Tbsp water, simmer a few minutes. Stir in peas and curry, simmer a few more minutes.





Serve over steamed rice or in pita bread halves with shredded lettuce.

Nutrient Information
351 Calories
15 g Total Fat
4 g Saturated Fat
4 g Polyunsaturated Fat
17 g Carbohydrates
36 g Protein
1028 IU Vitamin A
19 mg Vitamin C
61 mg Calcium
541 mg Sodium
4 mg Iron
5 g Fiber

Answer 3

Turkey Curry

Makes 4 servings

Ingredients:

2 onions coarsely chopped
2 tablespoons butter
2 cups cooked turkey cut into bite size pieces (leftovers)
2 tablespoons flour
1 1/4 cups home made turkey stock (or chicken)
1 tablespoon curry powder
2 tart apples, peeled and cut into bite size pieces
1 tablespoon currants
salt and fresh ground pepper to taste

Preparation:

Melt butter in a large skillet and sauté the onions over a medium-low heat until they are softened. Add the turkey and stir for 3 minutes. When the turkey is warmed through sprinkle with flour and stir. Slowly add the hot turkey broth stirring until thick.

Add the curry, apples, currants and salt and pepper to taste. Simmer covered for 8 to 10 minutes or until the apples are just cooked.

Serve over rice

Answer 4

Preparation time less than 30 mins

Cooking time 1 to 2 hours


Try this, just substitute the chicken for turkey, you might want to use a little less chilli to.

good luck


To prepare this curry, you make a sauce from vegetables and spices first, then add the meat and stew it. The sauce is then thickened with yoghurt, and the sweetness of the curry is balanced with a little sour lime juice.
Ingredients
4-6 medium tomatoes
1 medium onion
4 tbsp vegetable oil
3cm/1in piece root ginger
2 garlic cloves
1-2 mild green chillies
1 tsp ground coriander
1 tsp ground cumin
¼ tsp ground turmeric
salt and freshly ground black pepper
100ml/3½fl oz water
1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks
2 tbsp yoghurt
1 lime (or lemon)
a small bunch of coriander leaves
cooked rice, to serve



Method
1. To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover. Count to 20, then carefully pour away the water. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard. Chop the flesh roughly and put it down on a plate to one side.

2. Peel and finely chop the onion. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about ten minutes, stirring from time to time so that it turns an even golden brown. Watch carefully to make sure it doesn't burn.

3. Meanwhile, peel and finely chop the ginger and the garlic.

4. Slit the chilli using a sharp knife. Slice the flesh away from the cluster of seeds in the middle. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting. You can use a fork to hold the chilli down or wear rubber gloves. Chop the chilli finely.

5. Measure the ground spices into a teacup. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds. Then add the spices in the cup into the onions. Fry the spices for a minute or two, stirring all the time so that they do not stick. Add some salt and freshly ground black pepper.

6. Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5-10 minutes.

7. Add the chicken pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 30-40 minutes, stirring occasionally. Chicken thighs will take longer to cook than breast pieces.

8. Now add the yoghurt to the chicken and stir it in. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it. The sauce will probably taste quite sweet because of the tomatoes. Cut the lime in half and squeeze its juice into the sauce. Stir and taste again, and decide whether you want to add the second half.

9. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice.

Answer 5

Curry is my favorite! I would start off with less curry--what I do with mine is add some sort of unsweetened coconut milk or cream based concoction that will balance out the spiciness. It sounds a little far out, but the combination of flavors is very delicious! I would try maybe 1-2 tsbp of curry--maybe just one to begin with. I really hope you enjoy! Once you get hooked on curry, you'll never turn back! Curry Chicken 2 tbsp olive oil 1 1/2 tbsp curry powder 1/2 tsp ginger 1 tsp cumin 1 cinnamon stick 1/2 tsp cloves 2 cloves minced or crushed garlic 1 onion, chopped 1 pound boneless chicken breasts, chopped 1/2 tsbp garlic salt 1/2 tsp pepper 1 can unsweetened coconut milk or cream 1/3 cup chicken stock 2 potatoes, chopped 3 carrots, chopped 1 small head of cauliflower, chopped Directions: Heat the oil in skillet and add onions and garlic, and cook until tender--add spices and a splash of water--follow with chicken, and continue to cook until chicken is tender or juices run clear. Mix in vegetables, and slowly add chicken stock and coconut milk. Season with salt and pepper. Reduce heat to low, and simmer until everything is tender, stirring occasionally, about 20-30 min. Serve over basmati rice.

Answer 6

Curry is easy in packets at store yellow is the mildest if you tone it done with chicken stock its not too bad.
Now for the rice thing basic recipe is one part rice two parts water,

Rinse rice first then place in pot, cover with water.

if you want to eye ball it cover with water to your first knuckle.

Bring to boil, reduce heat then simmer twenty minutes dont open or stir while cooking!

Answer 7

Normally I use the S&B packets sold in grocery store. They have mild, hot and extra hot.

Rice should be done in a rice cooker. 2 cups water for each cup rice.

I will however try Erica's recipe, as it sounds quite good.

Answer 8

soften a chopped onion, add diced turkey and a jar of korma curry sauce, its very mild and has coconut which kids love. serve with pilau rice or savory golden rice. my kids love it.

Answer 9

get a tikka masala mix, homepride or tescos, add fruitini, milk, apple sauce, a dollop of green mango chutney, lemon juice, serve with boiled rice, its a concoction we made up as we went along but its blooming lovely

Answer 10

Try the following

Ingredients
For the turkey
1 tbsp Greek yoghurt
1 tsp medium curry powder
1 clove of garlic, crushed with ½ tsp salt
½ lemon, zest and juice only
1 tbsp coriander, chopped
2 slices of cooked turkey
For the parsnip chips
300ml/10½fl oz sunflower oil, to deep-fry
1 parsnip, peeled
1 tbsp plain four
salt
pinch of curry powder
chopped parsley, to garnish

Method
1. Place the Greek yoghurt in a bowl with the curry powder, garlic, lemon zest and juice and coriander. Combine and add the sliced turkey.
2. For the parsnip chips, heat the oil to deep fry.
3. Slice the parsnip lengthways using a potato peeler. Coat with the flour and deep fry until golden.
4. Remove from the oil and drain on kitchen paper.
5. Sprinkle with salt and curry powder.
6. Serve alongside the turkey and garnish with parsley.

or Spicy turkey rice
Ingredients
drizzle olive oil
1 onion, finely chopped
1 garlic clove, crushed to a paste with a pinch of salt
1 tsp dried mixed herbs
2 tsp curry powder
125g/4oz whiterice
425ml/¾ pint vegetable stock
55g/2oz frozen peas
175g/6oz cooked roast turkey
handful cherry tomatoes, to garnish

Method
1. Heat the olive oil in a deep saucepan over a medium heat. Add the onion and garlic and gently fry for 4-5 minutes, until softened.
2. Add the mixed herbs and the curry powder and cook for a further two minutes, then remove from the heat.
3. Add the rice and stir until well coated in the oil, onion and herbs.
4. Add the stock and stir only once to prevent the rice sticking together, then return to the heat and simmer for 15 minutes, or until the rice is completely cooked.
5. Meanwhile, place the peas into a saucepan full of boiling water and boil for 3-4 minutes.
6. Chop the cold cooked turkey into bite-sized pieces.
7. When all of the liquid in the risotto has almost evaporated, add the cooked peas and the turkey pieces and stir through.
8. Serve hot or cold in bowls, garnished with cherry tomatoes.

or Turkey and mango curry

Ingredients
For the curry paste
1 chilli, de-seeded and finely chopped
½ leek, finely chopped
3 garlic cloves, chopped
1 bunch coriander root, chopped
zest of 1 lime
1 tsp cumin
1 tsp fish sauce (nam pla)
For the curry
1 tbsp olive oil
125g/4½oz turkey mince
3 tbsp creamed coconut
1 tsp caster sugar
1 tsp soy sauce
1 tsp Worcestershire sauce
½ small mango, cubed
To serve
fresh coriander leaves, to garnish
jasmine rice, cooked according to packet instructions and served warm

Method
1. For the curry paste blend together all of the paste ingredients in a food processor.
2. For the curry, heat the oil in a deep frying-pan and add one and a half tablespoons of the curry paste. Cook for two minutes.
3. Add the turkey mince, creamed coconut, sugar, soy sauce and Worcestershire sauce. Stir well and bring to the boil. Reduce the heat and simmer for eight minutes.
4. Add the mango and cook for another two minutes.
5. Serve onto a bowl of hot jasmine rice and garnish with coriander leaves

or Ingredients
1 tbsp olive oil
25g/1oz unsalted butter
1 large onion, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
2.5cm/1in knob of fresh ginger, peeled and grated
1 red chilli, de-seeded and finely chopped
8 green cardamom pods, slightly crushed
1 tsp ground cumin
1 tbsp ground turmeric
½ tsp chilli powder
1 tsp garam masala
1 tsp ground coriander seeds
2 large potatoes, peeled and cut into cubes
1 butternut squash, peeled, seeds removed and cut into cubes
570ml/1pt chicken or turkey stock
125ml/4fl oz yoghurt
85ml/3fl oz double cream
1 tbsp lemon juice
6 large handfuls turkey, cooked and chopped
1 tbsp fresh coriander leaves, chopped
Method
1. Heat the oil and butter in a large non-stick casserole pot.
2. Add the onions and cook for 2-3 minutes, then add the garlic, ginger, chilli, cardamom, cumin, turmeric, garam masala and ground coriander. Cook over a medium heat until the onion is soft, being careful not to burn the spices.
3. Add the potatoes and butternut squash and cook until the potato begins to stick to the bottom of the pan slightly.
4. Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper.
5. Reduce the heat and simmer for 10-15 minutes, until the potatoes and butternut squash are tender.
6. Stir in the yoghurt and cream, then add the lemon juice.
7. Add the cooked turkey, fold in and simmer to heat through.
8. Sprinkle with coriander leaves and serve immediately