(This is an old recipe that has been removed from the site, but I’m keeping the printer-friendly version of the recipe for people who may have been fans. You can check out One Pan Ground Turkey Curry if you want to see an updated lower-carb turkey curry recipe with Thai flavors!)

Ingredients

  • 1 T + 1 tsp. olive oil
  • 1 1/2 lb. package ground turkey (see notes)
  • 1 large onion, chopped in medium dice
  • 2 T sweet curry powder (see notes)
  • one 14.5 oz. can petite dice tomatoes
  • one 15 oz. can chickpeas (also called garbanzo beans)
  • 12 oz. Greek yogurt (see notes)
  • salt and fresh ground black pepper to taste
  • 1/4 cup chopped cilantro for garnish, optional

Instructions

  1. Heat 1 T olive oil in a heavy non-stick frying pan, then add ground chicken or turkey, breaking it apart with the turner and sauteing until it is well cooked and lightly browned.
  2. This will take 7-9 minutes, don’t rush the browning step. (If you’re using leftover turkey, don’t add it yet.)
  3. Push the chicken or turkey to one side of the pan, add the extra tsp. olive oil, then add chopped onions and cook 3-4 minutes, until onions are just starting to get some color.
  4. Sprinkle onions with the curry powder and cook about 2 minutes more, turning a few times, then stir the onion mixture into the chicken.
  5. Add tomatoes with juice and drained chickpeas and let simmer about 5 minutes, or until some liquid has evaporated and flavors are well blended. (Add the diced leftover turkey after this has simmered for about 2 minutes.)
  6. Turn heat to low, stir in Greek yogurt, and simmer about 3 minutes more. (Don’t let it come to a boil after the yogurt has been added.)
  7. Season to taste with salt and fresh ground black pepper.
  8. Serve hot, sprinkled with chopped fresh cilantro if desired.
  9. This can be served over rice, but I just ate it in a bowl as a stew.

Notes

Use ground turkey or chicken, whichever you prefer. You can also use 2-3 cups of diced leftover turkey to replace the ground turkey, see notes in the recipe to adapt for that.

I used Penzeys Sweet Curry Powder, but use any curry powder blend that you like. If you don’t have Greek yogurt, I would drain the yogurt in a fine strainer for at least 30 minutes to remove some of the liquid.

This recipe adapted from Chicken Chickpea Curry Bowls by Rachel Ray and found on Everything Rachel Ray.

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