Related recipes:
Carrots, Egg-Free,
Garlic, Grains,
Low-Fat, Main Dishes,
Onions, Poultry,
Raisins, Rice,
Winter
A great way to use leftover turkey. Chicken works equally well
in this recipe.
Ingredients
1 Tbsp (15g) margarine
2 carrots, peeled and diced
1 1/2 cups (270g) chopped onion, (1 medium onion)
1 tsp (3g) minced garlic
2 Tbsp (15g) flour
1 Tbsp (6g) curry powder
2 1/4 cups (540mL) chicken broth, (or turkey stock)
2 cups (305g) cooked turkey, chopped
1/4 cup (40g) golden raisins
2 dashs Tabasco sauce
1/2 tsp (3g) salt
1/4 tsp (1g) freshly ground black pepper
6 cups (1.2kg) cooked rice
Directions
In a nonstick saucepan, melt margarine. Add carrots and sauté for
2 minutes, stirring occasionally. Mix in onions and garlic, continue to sauté until
vegetables are tender. Add flour and curry powder, cook for 1 minute.
Stir in broth and bring to a gentle boil, stirring constantly. Simmer
for several minutes until sauce thickens. Reduce heat and add turkey, raisins, Tabasco sauce,
salt and pepper. Cover and simmer 10 minutes, stirring occasionally. Remove from heat.
Serve over cooked rice.
Nutrition Facts
Calories: 617
Total Fat: 8g
% Calories from fat: 12%
Protein: 33g
Carbohydrate: 100g
Cholesterol: 53mg
Sodium: 833mg
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