Turkey Slices With Curry Cream Sauce

I remember the first time I tasted curry. I was a young, aspiring chef, working a summer job at a small Indian restaurant. The aroma alone was intoxicating – a symphony of warm, earthy spices that swirled through the air and promised something exotic and comforting all at once. That initial bite sparked a lifelong love affair with curry, and I’ve been experimenting with it ever since, finding ways to incorporate its complex flavors into dishes from all corners of the culinary world. This Turkey Slices with Curry Cream Sauce is a testament to that exploration – a surprisingly delightful fusion that transforms simple turkey into a flavorful and satisfying meal.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Servings: 6
• Dietary Type: Gluten-Free (if using gluten-free flour)

Ingredients

• 2 lbs turkey tenderloins
• 2 tablespoons butter or 2 tablespoons margarine
• 3 tablespoons all-purpose flour (or gluten-free alternative)
• 1 cup chicken broth
• 1/4 cup milk or 1/4 cup half-and-half cream
• 2 teaspoons curry powder
• 1/2 teaspoon cumin
• 1/8 teaspoon cinnamon
• 1/8 teaspoon turmeric
• 1/2 teaspoon grated lemon zest
• 3 cups hot cooked rice

Equipment Needed

• 13 X 9 inch baking pan
• Heavy saucepan
• Whisk
• Cutting board
• Knife

Instructions

1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the turkey tenderloins in a 13 X 9 inch baking pan.

2. Bake the turkey tenderloins at 400 degrees for 25 to 30 minutes, or until they are cooked through. An instant-read thermometer inserted into the thickest part of the tenderloin should register 165 degrees Fahrenheit (74 degrees Celsius). Don’t overbake, or the turkey will be dry. Let the turkey rest for a few minutes before slicing.

3. While the turkey is baking, prepare the curry cream sauce. Melt 2 tablespoons of butter or margarine in a heavy saucepan over low heat.

4. Add 3 tablespoons of all-purpose flour to the melted butter, stirring constantly with a whisk until smooth. This is your roux. Cook for one minute, stirring constantly, to cook out the raw flour taste. If you are using a gluten-free flour blend, ensure it is designed for sauces.

5. Gradually add 1 cup of chicken broth and 1/4 cup of milk (or half-and-half cream) to the roux, whisking continuously to prevent lumps from forming. If lumps do appear, whisk vigorously until they are gone.

6. Increase the heat to medium and cook, stirring constantly, until the mixture is thickened and bubbly. This should take about 5-7 minutes.

7. Stir in 2 teaspoons of curry powder, 1/2 teaspoon of cumin, 1/8 teaspoon of cinnamon, 1/8 teaspoon of turmeric, and 1/2 teaspoon of grated lemon zest.

8. Cook one minute longer, stirring constantly, to allow the spices to bloom and infuse the sauce with their flavors. Taste the sauce and adjust seasonings as needed. You may want to add a pinch of salt or a dash of pepper to enhance the flavors.

9. Once the turkey tenderloins are cooked, remove them from the oven and let them rest for a few minutes before slicing.

10. Cut the turkey into 1/2 inch slices and keep warm.

11. To serve, place 3 cups of hot cooked rice on plates. Top with the turkey slices, then pour the curry cream sauce generously over the turkey and rice.

12. Serve immediately with your favorite choices of curry condiments.

Expert Tips & Tricks

• Don’t overcook the turkey: Overcooked turkey is dry and tough. Use an instant-read thermometer to ensure it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
• Toast the spices: For an even more intense flavor, lightly toast the curry powder, cumin, cinnamon, and turmeric in a dry pan over medium heat for a minute or two before adding them to the sauce. Be careful not to burn them.
• Use high-quality curry powder: The quality of your curry powder will greatly affect the flavor of the dish. Look for a curry powder that is fresh and fragrant.
• Adjust the spices to your liking: The amount of curry powder and other spices can be adjusted to your personal preference. Start with the recommended amount and add more as needed.
• Add vegetables: For a heartier meal, add some cooked vegetables to the sauce, such as peas, carrots, or broccoli.
• Make it ahead: The curry cream sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Serving & Storage Suggestions

Serve the Turkey Slices with Curry Cream Sauce hot, over a bed of freshly cooked rice. Consider offering a variety of curry condiments, such as chopped peanuts, shredded coconut, raisins, mango chutney, and plain yogurt, to allow your guests to customize their dishes.

Leftover Turkey Slices with Curry Cream Sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth or milk if needed to thin the sauce. You can also freeze leftovers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	352.6 kcal	N/A
Calories from Fat	52 g	15%
Total Fat	5.8 g	8%
Saturated Fat	3.1 g	15%
Cholesterol	105.4 mg	35%
Sodium	234.3 mg	9%
Total Carbohydrate	30.6 g	10%
Dietary Fiber	0.7 g	2%
Sugars	0.2 g	0%
Protein	41.1 g	82%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicy Curry: For those who like a bit more heat, add a pinch of cayenne pepper or a finely chopped chili pepper to the sauce.
• Coconut Curry: Replace the milk or half-and-half cream with coconut milk for a richer, more tropical flavor.
• Vegetarian Option: Substitute the turkey tenderloins with firm tofu or chickpeas for a vegetarian-friendly version.
• Gluten-Free: Use a gluten-free all-purpose flour blend in the sauce to make it gluten-free. Ensure your chicken broth is also gluten-free.
• Creamy Curry: Add a tablespoon of cream cheese or sour cream to the sauce at the end for extra creaminess.

FAQs (Frequently Asked Questions)

Q: Can I use chicken instead of turkey?
A: Absolutely! Chicken breasts or thighs would work wonderfully in this recipe. Just ensure they are cooked through.

Q: Can I make this sauce ahead of time?
A: Yes, the curry cream sauce can be made a day or two in advance. Store it in an airtight container in the refrigerator and reheat gently before serving.

Q: How do I prevent the sauce from getting lumpy?
A: Whisk continuously while adding the chicken broth and milk to the roux. If lumps do form, whisk vigorously until they disappear. You can also strain the sauce through a fine-mesh sieve for an ultra-smooth texture.

Q: Can I freeze this dish?
A: Yes, you can freeze leftovers in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating. The sauce may separate slightly upon thawing, but it will still taste delicious.

Q: What are some good side dishes to serve with this?
A: Besides rice, consider serving this dish with naan bread, raita (yogurt sauce), or a simple green salad.

Final Thoughts

This Turkey Slices with Curry Cream Sauce is a surprisingly easy and flavorful way to elevate your weeknight dinner. The combination of tender turkey, fragrant spices, and creamy sauce is a guaranteed crowd-pleaser. Don’t be afraid to experiment with the spice levels and add-ins to create a dish that is perfectly tailored to your taste. I encourage you to give this recipe a try and share your feedback. Enjoy!