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Related recipes: Carrots, Egg-Free, Garlic, Grains, Low-Fat, Main Courses, Onions, Poultry, Raisins, Rice, Winter
Ingredients
1 Tbsp (15g) margarine
2 carrots, peeled and diced
1 1/2 cups (270g) chopped onion, (1 medium onion)
1 tsp (3g) minced garlic
2 Tbsp (15g) flour
1 Tbsp (6g) curry powder
2 1/4 cups (540mL) chicken broth, (or turkey stock)
2 cups (305g) cooked turkey, chopped
1/4 cup (40g) golden raisins
2 dashs Tabasco sauce
1/2 tsp (3g) salt
1/4 tsp (1g) freshly ground black pepper
6 cups (1.2kg) cooked rice
Directions
In a nonstick saucepan, melt margarine. Add carrots and sauté for 2 minutes, stirring occasionally. Mix in onions and garlic, continue to sauté until vegetables are tender. Add flour and curry powder, cook for 1 minute.
Stir in broth and bring to a gentle boil, stirring constantly. Simmer for several minutes until sauce thickens. Reduce heat and add turkey, raisins, Tabasco sauce, salt and pepper. Cover and simmer 10 minutes, stirring occasionally. Remove from heat.
Serve over cooked rice.
