Turkey Curry with Raisin Rice
Transform your holiday leftovers into a flavor-packed delight with this Turkey Curry with Raisin Rice recipe. This dish combines tender pieces of turkey with a rich, aromatic curry sauce made from a medley of warm spices like garam masala, turmeric, and cumin, balanced by creamy coconut milk and tangy tomatoes. Paired with fluffy basmati rice infused with sweet, plump raisins and a touch of butter, this meal is a harmonious blend of savory and sweet. Perfect for weeknight dinners or a special occasion, this recipe is easy to prepare in under an hour and delivers restaurant-quality flavor. Garnished with fresh cilantro for a vibrant finish, this curry is sure to become a household favorite. Whether you're looking to elevate your leftover turkey or simply craving an exotic twist, this dish has you covered.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.25 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1 14-ounce can canned diced tomatoes
- 1 13.5-ounce can coconut milk
- 3 cups cooked turkey, shredded or diced
- 0.25 cup fresh cilantro, chopped
- 1.5 cups basmati rice
- 3 cups water
- 0.5 cup raisins
- 1 tablespoon butter
- 1.5 teaspoons salt
- black pepper, to taste
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and slightly golden.
Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add ground cumin, coriander, turmeric, garam masala, and cayenne pepper to the pot. Toast the spices for 1-2 minutes to release their aroma.
Mix in tomato paste and cook for another minute. Then, pour in the canned diced tomatoes along with their juices, stirring well to combine.
Add the coconut milk to the pot and stir until the sauce is smooth. Bring the mixture to a gentle simmer.
Add cooked turkey to the sauce and stir to coat. Let the curry simmer for 10-15 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
While the curry simmers, prepare the raisin rice. Rinse the basmati rice under cold water until the water runs clear.
In a medium-sized pot, combine the rinsed rice, water, raisins, butter, and 1 teaspoon of salt. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for 15 minutes. Remove from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork.
Stir the chopped cilantro into the turkey curry just before serving.
Serve the turkey curry over a bed of raisin rice. Enjoy your hearty and flavorful meal!
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 651 mg | 28% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 16.9 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 593 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
