Quick Turkey Curry

I got this recipe from a magazine in the early 80’s, but I don’t remember which one 🙂

This is not by any means an authentic Indian curry, but it is a good, quick fake and one of our favorites for using up Thanksgiving leftovers.

Servings: 2

½ large onion (about 1 cup), chopped
1 Tbsp oil
1 can cream of chicken soup
1 cup cooked turkey or chicken
Curry powder to taste
Cooked rice
Condiments

Directions

  1. Saute onion in hot oil.
  2. Add soup & turkey.
  3. Add enough curry powder to make a nice yellow color, more if you want it spicier. Heat until bubbly.
  4. Serve over rice.
  5. Add condiments to taste.

Condiments
chopped peanuts
raisins
coconut
chopped hard-boiled eggs*
sliced green onion
chutney or cranberry sauce

You can substitute shrimp for the turkey and/or cream of celery soup for the cream of chicken soup.

*Add eggs when cooking white rice – they will be done when the rice is – about 20 minutes when added to boiling water.


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