Curried Turkey Rice Salad
|Onion||1 , quartered|
|Carrot||1 Small, chopped|
|Stalk celery||1⁄2 , chopped|
|Dried thyme||1 Teaspoon|
|Bay leaf||1 Small|
|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|
|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)|
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.