Recipe by DML
"A great use for leftover Thanksgiving turkey...different than the same old casseroles and quick to make!"
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minced fresh ginger root
green chile peppers, halved lengthwise
cubed cooked turkey
spicy red chili powder
salt to taste
Fantastic. Very flavourful-very spicey. I served it over rice with a bit of non flavoured yoghurt.
This is a 5 with changes. I followed the recipe as directed and didn't like the texture. I added a can of coconut milk, about 2-3 tsp of garam masala, additional tsp of tumeric, and about 3-4 Tbl of ground cashews (to thicken it up).
This curry tastes just like the curry at an Indian restaurant! I added a little madras curry powder without the green chile peppers in the dish to add a little more curry flavor.
Add more chili spice, and more hot peppers, as well as more garam marsala
Ground turkey was used in place of the cubed cooked variety. I only used 1 pepper, and the meat mixture was hot enough for me! Great taste!
One of the reviews mentioned adding coconut milk. When you do that, it becomes more of a south Indian/ Sri Lankan thing...which is fine but it sweetens it a tiny. When I was SO into cooking Indian, I was making more of the North Indian/Pakistani foods.
This is great as printed. The only change I made was to use about a half of a 4 oz can of green chilies, as I didn't have fresh. I'm sure it would be better with the fresh. It is quick and easy and a really good use for leftover turkey (or chicken). And you can make it as spicy as you want by adjusting the amount of spices. It is great the next day, too.
I made this with turkey leftovers it was alittle drier so I added alittle more water,also chic peas and done crushed tomatoes .... I'm freezing this but will add yogurt to it when I eat it :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 189
** Calories from Fat: 77
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