Turkey is not my go to protein for curry. I usually do chicken or lamb. I honestly don’t think I have ever used turkey.
I purchased a turkey breast that I did a quick sauté of. Basically just to brown it on all sides.
The apple was a surprising ingredient. I actually really enjoyed the tiny bit of sweetness it provided.
I did use fresh mushrooms, it just seemed like fresh would be better than canned in this instance.
I did not think there would be enough curry powder, but it was just the right amount. Obviously if you wanted a spicier curry you could add more.
I didn’t mind that it was mild. We do eat a fair amount of curry, and usually go for fairly spicy. This was a nice break. The curry was very flavorful and enjoyable.
TURKEY CURRY
1 Cup Mushrooms
1/3 Cup Minced Onion
1 Apple, Peeled and Diced
3 Cups Cooked Turkey
6 Tablespoons Fat
½ Teaspoon Salt
3 Tablespoons Flour
1 ½ Teaspoons Curry Powder
1 ½ Cups Stock
Sautee Mushrooms, onion, apple and turkey in fat until the onion and apple are tender – about 10 minutes. Remove from heat; add salt, flour and curry powder; stir thoroughly. Add liquid and cook until thickened. Simmer 10 to 15 minutes to blend the flavors. Adjust seasoning. Serve over rice.
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