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.
Preparation facts
Yield: 4 servings
Ingredients
1 Tbs (15g) margarine
2 carrots, peeled and diced
1 1/2 cups (270g) chopped onion, (1 medium onion)
1 tsp (3g) minced garlic
2 Tbs (15g) flour
1 Tbs (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
Serving Size 1 serving
Calories 583
Calories from Fat 64 (11%)
% Daily Value*
11%Total Fat 7g
11%Saturated
Fat 2.2g
Polyunsaturated Fat 1.6g
Monounsaturated Fat 2.9g
7%Cholesterol 21mg
31%Sodium 739mg
22%Potassium 775mg
36%Total
Carbohydrate 109g
25%Dietary
Fiber 6.2g
Sugars 13g
Sugar Alcohols 0g
40%Protein 20g