Indian recipe to use leftover turkey please?

I'm looking for an Indian recipe to use leftover turkey.


I'd like a tomatoey sort of sauce with a couple of extras.


My sister is a little fussy so no chick peas or lentils but I can use spinach.


Could someone give me a few guidelines or general ideas please?


I don't particularly need a full recipe but a spice mix guide and what to chuck in would be helpful.


General inspiration please?


Thanks.Indian recipe to use leftover turkey please?
Jalfrezi was originally created as an Anglo Indian dish to sort of stir-fry the left-overs. Turkey left-over would be a fantastic candidate to make Jalfrezi. Following is the recipe for Chicken Jalfrezi. You can adopt it to make Turkey Jalfrezi





http://www.indiacurry.com/chicken/chicke鈥?/a>


Chicken Jalfrezi Recipe


Jalfrezi is stir-fry with curry spices. This is my restaurant signature recipe. I use thin strips of chicken breast, making it unnecessary to marinate. I like my Jalfrezi more like a stir-fry, and less like a thick tomato based curry sauce. Many restaurants use Tomato puree or Tomato paste, I use Besan Aalan. In Punjab, Besan Aalan and Makki Aalan are used to make Saag. Aalan is a slurry made of water and Besan or corn flour.


What is Jalfrezi?


What is Aalan?





Ingredients


1. Canola oil: 3 Tablespoons


2. Red Onions: 1


(Chopped large 陆'; to 戮'; squares)


3. Salt: 录 teaspoon


4. Serrano: 2


Split vertically in half. Remove seeds and white membrane to reduce heat


5. Minced Garlic: 1 Tablespoon


6. Ginger Finely chopped: 2 Tablespoons


7. Chicken: 1陆 Pounds


Chicken breast cut in to long thin strips about 录'; wide and 录'; thick. You may also use chicken tenders.


8. Plum Tomatoes: 2


(Chopped large 陆'; to 戮'; squares. Remove water and seeds)


9. Bell Peppers: 1


Cored, White membrane removed, Chopped large 陆'; to 戮'; squares


10. Chopped Fresh Cilantro: 录 cup





Jalfrezi Spice Mix Recipe


Dry Jalfrezi Spice Mix (1 Tablespoon)


1. Turmeric powder: 录 teaspoon


2. Hot Cayenne powder: 陆 teaspoon


3. Ground Cumin: 陆 teaspoon


4. Ground Coriander: 戮 teaspoon


5. Amchoor (Dry mango powder: 录 teaspoon


You can substitute Amchoor with Citric acid for a sharper taste


6. Cinnamon powder: 录 teaspoon


7. Ground Cloves: 录 teaspoon


8. Ground black pepper: 录 teaspoon





Besan Aalan


1. Besan (Chickpea flour): 1 Tablespoon


2. Water: 录 cup





Method


1. Heat oil in a heavy bottom. Add onions, and salt. Saut茅 about 3 minutes on medium heat.


2. Add Serrano, Garlic, and Ginger. Saut茅 about 2 minutes on medium heat.


3. Add Chicken. Saut茅 till chicken has turned white.


4. Add dry spice mix. Saut茅 another two minutes. Don't let the spices burn. You may add one Tablespoon of water to prevent scorching.


5. Add Tomatoes and Bell peppers. Saut茅 another five minutes


6. Mix water and Besan to make Aalan. Add Aalan.


7. Cover, let it cook about 8 minutes till chicken is done. Add more water if needed.


8. Stir in the CilantroIndian recipe to use leftover turkey please?
Golden Turkey Curry


Ingredients


1 package PERDUE庐 FIT %26amp; EASY庐 Boneless, Skinless Turkey Breast Tenderloins


1 1/2 tablespoons vegetable oil


1 cup chopped onion


2 cloves garlic, minced


2 tablespoons curry powder


1 tablespoon all-purpose flour


1/2 cup diced, peeled apple


1/4 cup chopped dried apricots


1/4 cup golden raisins


1 can reduced-sodium chicken broth (13.75 ounces)


Salt and ground pepper to taste











Instructions


Cut turkey into 1 1/2-inch pieces.


In large, nonstick skillet over medium-high heat, heat oil.


Add turkey; saut茅 3 to 5 minutes until lightly browned on all sides. With slotted spoon, remove turkey and set aside.


Reduce heat to medium-low; add onion and garlic to skillet. Cook 3 to 5 minutes until onion is translucent, stirring often. Stir in curry powder and flour until smooth; return turkey to pan. Add apple, apricot, and raisins. Stir in broth; bring to a boil.


Reduce heat to low; cover and simmer about 20 minutes or until turkey is cooked through.


Season to taste with salt and pepper; serve immediately.





Easy Tandoori Turkey with Grilled Onions


Ingredients


1 package PERDUE庐 FIT %26amp; EASY庐 Boneless, Skinless Turkey Breast Tenderloins


1 carton (16 ounces) plain, low-fat yogurt


2 tablespoons vegetable oil


3 cloves garlic, minced


3 tablespoons curry powder


2 teaspoons cinnamon


Salt and pepper


2 cups uncooked basmati rice


2 small white onions











Instructions


Whisk together yogurt, oil, garlic, curry powder and cinnamon in a medium bowl. Pour marinade into a quart-size zipper bag. Season turkey with salt and pepper. Add to the zippered bag, seal and shake. Marinate refrigerated for 30 minutes to 12 hours. Prepare basmati rice according to package directions.


Preheat the grill or broiler.


Meanwhile, peel onions and cut into quarters.


Using tongs or a fork, remove each turkey piece from the zippered bag and place on the hot grill. Brush with more marinade. Place onion wedges on the grill as well.


Grill turkey and onions for 5 minutes, then turn and baste turkey with more marinade. Discard remaining marinade.


Grill turkey and onions 5-7 more minutes, until meat thermometer inserted in the center reads 170掳 F and onions are soft.


Divide turkey, onions and cooked basmati rice between 4 plates.





Barbecued Indian Spice Turkey Recipe


Ingredients





1 turkey breast, boned and halved, pa; rtially frozen


1 cup plain nonfat yogurt


1 tablespoon minced seeded jalapeno chili


1 teaspoon ground cumin


1/4 teaspoon cayenne pepper


2 dash nutmeg


1 dash garlic powder


Trim halved turkey breast slices of all fat and skin. Butterfly meat by using a sharp knife, starting in center of one long side and cutting in half to within 1/2'; of second long side; open meat like a book (using partially frozen turkey makes this process easier). Set meat flat on a platter.





Mix together yogurt, chili, cumin, pepper, nutmeg, and garlic powder in a small bowl. Rub mixture over turkey, cover, and chill overnight (or at least 2 hours).





Prepare barbecue. Grill meat 4 inches from heat source until cooked through, about 4-6 minutes per side. Let stand for 5 minutes, then cut diagonally into slices. Serve with a rice salad. Makes about 6 servings.