Quick Turkey Curry
This is a perfect recipe for leftover turkey, but it also works with cooked chicken breasts or any other kind of poultry.
The customized toppings are what makes this meal. See below.
INGREDIENTS
- 2 Tbsp Butter
- 1.5 Cups chopped onion
- 2 Tbsp chopped ginger (or more)
- 2 garlic cloves, minced
- 1 Granny Smith apple, peeled, cored and cubed
- 3 Tbsp flour
- 2.5 Tbsp curry powder
- 1.5 Tsp cumin
- 3 Cups chicken broth
- 1 Cup apple juice (or apple cider)
- 3/4 Cup whipping cream (or coconut milk)
- 1/4 Cup mango chutney
- 1/4 Cup chopped cilantro
- 1 Tbsp tomato paste
- 4 Cups coarsely chopped turkey
INSTRUCTIONS
- Melt butter in a large pot.
- Add onion, ginger and garlic and saute 10 minutes, until onions are soft.
- Add apple, flour, curry and cumin and saute 3 minutes.
- Slowly whisk in broth.
- Add juice, cream, chutney, cilantro and tomato paste.
- Reduce heat to medium low and simmer until thick, approx. 20 minutes.
- Add turkey and stir until heated.
TOPPINGS
This curry is best served with rice, and a selection of toppings. I like any of the following:
- green onions
- grated cheddar cheese
- boiled egg, chopped
- cashews
- almonds
- sour cream
- coconut
