Turkey Curry


Classifications: Main Dishes

Qty Measure Ingredient


1 cup celery, sliced

1/2 cup carrots, sliced

1 cup skim milk, divided

2 tablespoons cornstarch

3/4 cup low-sodium chicken broth

2 tablespoons dried minced onion

1/2 teaspoon garlic powder

1 to 4 tsp. curry powder

2 cups diced cooked turkey or chicken

Hot cooked rice, optional

Instructions: Lightly coat a skillet with nonstick cooking spray; saute celery and carrots until tender. In a bowl, mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk; mix until smooth. Pour over vegetables in skillet. Add onion, garlic powder and curry powder. Cook and stir over medium heat for 4-5 minutes or until mixture thickens and bubbles. Add turkey; cook and stir until heated through. Serve over rice if desired.



Background: Note: DIABETIC EXCHANGES: One serving (without rice) equals 2-1/2 lean meat, 1 vegetable, 1/2 starch, 1/2 skim milk; also, 232 calories, 206 mg sodium, 37 mg cholesterol, 15 gm carbohydrate, 29 gm protein, 6 gm fat.

Serves: 4

Food Exchanges: