Turkey Curry in a Hurry

This recipe is from the series – Turkey/Chicken Leftovers Challenge

 Serves 4









  • 2 Tbsp vegetable oil
  • 2 thinly sliced Onion
  • 3 tsp Curry Powder
  • 1 tsp Garam Masala
  • 1 pinch of Salt
  • 4 Cloves of Garlic, minced
  • 1 1/2 Tbsp grated Ginger
  • ½ cup water
  • 2 cups shredded leftover chicken or turkey
  • 1 can Chickpeas rinsed and drained
  • 1 cup frozen peas
  • 1/4 cup raisins
  • 1/2 cup coconut milk
  • 1/4 cup minced fresh cilantro


  1. Heat oil in 12-inch skillet over medium-high heat add onion and spices. Cook until onion browns. Stir in garlic and ginger and cook until fragrant (about 30 seconds).
  2. Stir in water, meat, chickpeas, peas, raisins and coconut milk. Cook, stirring frequently, until heated through
  3. Remove from heat and stir in cilantro.
  4. Serve over basmati rice.
  5. Enjoy!

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