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Curried Turkey Rice Salad

American.Kitchen's picture
Curried Turkey Rice Salad has an Implausible taste. The turkey and rice gives the Curried Turkey Rice Salad Astonishing taste.
Ingredients
  Onion 1 , quartered
  Carrot 1 Small, chopped
  Stalk celery 1⁄2 , chopped
  Dried thyme 1 Teaspoon
  Peppercorns 6
  Whole cloves 3
  Bay leaf 1 Small
  Parsley sprigs 6
  Chicken broth 1 Cup (16 tbs)
  Water 2 Cup (32 tbs) (Adjust Quantity As Needed Enough To Cover Turkey)
  Turkey breast 1 (With Rib Cage Attached)
  Cooked rice 4 Cup (64 tbs), cooled
  Raisins 1 Cup (16 tbs)
  Coarsely chopped nuts 1 Cup (16 tbs) (Such As Walnuts / Cashews / Almonds)
  Red pepper 1 , minced
  Minced fresh coriander 4 Tablespoon
  Egg 1
  Egg yolk 1
  Lemon juice 2 Tablespoon
  White wine vinegar 2 Tablespoon
  Dijon style mustard 1 Tablespoon
  Curry powder 2 1⁄2 Teaspoon (Adjust Quantity As Per Taste)
  Garlic clove 1 Small, chopped
  Onion 1 Small, chopped
  Olive oil 3⁄4 Cup (12 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Plain yogurt 1⁄2 Cup (8 tbs)
  Coriander sprigs 4 (Fresh, For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

In a saucepan combine onions, carrots, celery, herbs, chicken broth, and water; bring to a boil and add turkey.
Simmer, partially covered, for 30 minutes or until tender.
Uncover and let turkey cool in liquid.
Remove meat from bones and cut into bite size pieces.
In a large bowl combine the turkey, rice, raisins, nuts, red pepper, and coriander.
Make the dressing: In a blender combine the egg, yolk, lemon juice, vinegar, mustard, curry powder, garlic, onions, and salt and pepper and blend until smooth.
With the motor running add the oils in a stream, and then the yogurt.
Blend the dressing until combined well.
Toss the salad with the dressing and garnish with the coriander.

Recipe Summary

Course: 
Side Dish
Ingredient: 
Poultry
Interest: 
Everyday

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