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Turkey Curry


Turkey Curry

Turkey Curry

Photo of Turkey Curry © Diana Rattray
This quick and easy turkey curry is great on rice with a tossed salad and spinach or chard. I used raisins in the curry and it was delicious, but feel free to use dried cranberries or leave them out if you're not a fan.
Turkey cutlets, cut into chunks, could also be used in this recipe.
This dish is easy to double or triple for a larger family or for leftovers.
There are only 130 calories in 4 ounces of lean turkey tenderloin, along with .5g fat, 0 carbs, and 28 grams of protein.

Yield: Turkey Curry Serves 4


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 turkey tenderloins, cut in 1/2-inch pieces
  • 2 cloves garlic, pressed or minced
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground cayenne pepper
  • 1/2 cup chicken broth
  • 1 tablespoon tomato paste
  • 1/2 cup golden raisins, optional
  • 1/2 cup light cream or heavy cream
  • 2 green onions, thinly sliced


In a large skillet over medium heat, heat the olive oil. Add the onion and cook, stirring, until softened and lightly browned. Add the turkey and cook, stirring, for about 6 minutes, until turkey is lightly browned on all sides. Add the garlic and continue cooking, stirring, for 3 minutes.

Stir in the salt, turmeric, cumin, cayenne, chicken broth, tomato paste, and raisins, if using. Cook, stirring, until the mixture simmers. Add the cream, stir to combine, and heat through.

Serve with hot cooked brown or white rice. Garnish with thinly sliced green onions.

Serves 4.

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