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Curried Turkey And Broccoli

21st.Century.Chef's picture
  Corn oil/Safflower oil 1 Tablespoon
  Corn oil/Margarine 1 Tablespoon
  Turkey breast 1 1⁄2 Pound, uncooked, cut into 3/8 inch slices
  Onions 2 Medium, finely chopped
  Unbleached flour 2 Tablespoon
  Curry powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Turkey broth/Chicken broth 1 1⁄2 Cup (24 tbs) (Either Homemade / Canned)
  1% milk 1 Cup (16 tbs)
  Nonfat dry milk powder 5 Tablespoon
  Broccoli 2 Pound, divided into florets (3 Small Bunches)

In a large skillet heat oil and margarine over medium heat.
Add enough turkey to make a single layer.
Saute for 1 minute on each side.
Remove turkey.
Repeat with remaining turkey.
Keep turkey warm.
In the skillet saute onions in the pan drippings for 5 minutes.
Add flour, curry powder, salt and pepper; mix well.
Cook until golden brown, stirring constantly.
Stir in broth.
Bring to a boil over medium heat; reduce heat.
Simmer for 5 minutes, stirring frequently.
In a small saucepan combine milk and milk powder.
Add to curry sauce.
Bring to a boil.
Reduce heat.
Simmer for 5 minutes or until the sauce is smooth, stirring frequently.
In a steamer or saucepan steam broccoli in a small amount of water until tender-crisp; drain.
To the curry sauce add turkey, spooning sauce over turkey.
Cook until heated through.
In the center of a serving plate arrange turkey.
Arrange broccoli around turkey.
Spoon sauce over turkey and broccoli.

Recipe Summary

Difficulty Level: 
Better Buy
Main Dish

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