Turkey with Curried Cream Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Give plain old turkey a brand-new spin with classic Indian spices. My version's pretty mild, but if you're in the mood for fire, add extra curry and a shake or two of cayenne pepper. This dish disappears fast, no matter who's at the table. Ingredients:
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon curry powder |
1 cup chicken broth |
1/4 cup 2% milk |
2 teaspoons canola oil |
1 small yellow summer squash, sliced |
1 small zucchini, sliced |
1/2 small onion, thinly sliced |
2 cups cubed cooked turkey breast |
1/2 teaspoon grated lemon peel |
hot cooked rice |
3 tablespoons chopped cashews |
Directions:
1. In a small saucepan, melt butter over medium heat. Stir in flour and curry powder until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; set aside.
2. In a large skillet, heat oil over medium-high heat. Add squash, zucchini and onion; cook and stir until tender. Add turkey, lemon peel and reserved sauce; heat through. Serve with rice; sprinkle with cashews. Yield: 3 servings.
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