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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve this curry with condiments such as dried currants, sliced green onions, shredded coconut and toasted slivered almonds. Ingredients:
2 tablespoons (1/4 stick) unsalted butter |
1 1/2 cups chopped onion |
2 tablespoons chopped peeled fresh ginger |
2 garlic cloves, minced |
1 tart green apple, cored, peeled, chopped |
3 tablespoons all purpose flour |
2 1/2 tablespoons curry powder |
1 1/2 teaspoons ground cumin |
3 cups canned low-salt chicken broth |
1 cup apple cider |
3/4 cup whipping cream |
1/4 cup mango chutney |
1/4 cup chopped fresh cilantro |
1 tablespoon tomato paste |
4 cups coarsely chopped cooked turkey |
steamed white or brown rice |
Directions:
1. Melt butter in heavy large skillet over medium heat. Add onion, ginger and garlic; sauté until onion is soft, about 10 minutes. Add apple, then flour, curry powder and cumin; sauté 3 minutes. Gradually whisk in broth. Add cider, cream, chutney, cilantro and tomato paste. Reduce heat to medium-low; simmer until mixture thickens, about 20 minutes. Add turkey; stir until heated, about 2 minutes. Spoon curry over rice.
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