I will cut to the chase. The girls had the option to have this for dinner and they both opted RIGHT OUT and made their own dinners instead. Oh well. BUT if you (a) like curry and (b) want to use up some of your Thanksgiving turkey this recipe is THE ONE FOR YOU. Mark has made it 7 or 8 times. Not only it is delicious but it is The Best Way of using Leftovers EVER, especially the dry bits that have been sitting in the fridge for a couple of days. It’s full of flavour, and perfect for fall.
Turkey Curry
(originally from Ceil Dyer’s Wok Cookery)
2 tablespoons butter
1 tablespoon olive oil
1 tart apple (peeled, seeded, and diced)
1 medium onion, diced
1 tablespoon butter (yes, again)
2-3 tablespoons of curry powder
2 tablespoons flour
2 1/2 cups low sodium chicken broth (heated)
freshly ground black pepper, to taste
approx 2 cups cooked turkey, diced (I used a bit more)
Optional toppings: diced green onion, peanuts, parsley, or cilantro.
Heat the oil and butter in a large frying pan and add the diced apple and onion. Cook over a medium/low heat for a few minutes until the mixture has softened. Add the extra tablespoon of butter, then the curry powder, and the flour. Stir until combined. Add the broth, then the turkey, and the pepper (if desired). Stir and simmer on low until your rice is cooked. You can even add a handful of frozen peas at this point if you so desire.
Serve the curried turkey on top of hot rice, and top with diced green onion, chopped peanuts, parsley, or cilantro (my fave).
Suffice it to say, this recipe makes fabulous leftovers for lunch the next day!
