Community Recipe
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Turkey Curry Menu

* Combine 3/4 cup mango chutney, 1/4 cup whole-berry cranberry sauce, and 1/4 cup finely chopped Granny Smith apple in a small bowl. Stir to combine.

Turkey Curry

To make this dish spicier, use Madras curry powder. Try cooked chicken or shrimp instead of turkey. A riesling wine would be good with this menu.

Photo by: Photo: Randy Mayor; Styling: Jan Gautro

Ingredients

2 tablespoons canola oil
1 1/2 cups chopped onion (about 1 large onion)
2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder

1 (14-ounce) can fat-free, less-sodium chicken broth
3 cups chopped cooked turkey (about 1 pound)
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro

Preparation

1. Heat canola oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes. Add flour and curry powder; sauté 1 minute. Stir in chicken broth; bring to a boil. Stir in turkey and salt. Reduce heat, and simmer 5 minutes or until thickened. Sprinkle with cilantro.

Cooking Light NOVEMBER 2008

Cranberry-mango chutney*

Boil-in-bag brown rice

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Turkey Curry Menu

Turkey Curry

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Cranberry-mango chutney*

Boil-in-bag brown rice

Turkey Curry Menu

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