8 servings (serving size: 1 cup)

Jones often serves this dish at parties with basmati rice and a selection of chutneys, raisins, diced bell peppers, cucumber, tomato, pineapple, papaya, and roasted almonds. Leftovers are even better the next day.

How to Make It

Melt butter in a large Dutch oven over medium-low heat. Add apple, onion, and garlic to pan. Cover and cook 12 minutes or until onion is tender. Add curry powder, salt, and red pepper to pan. Combine milk and cornstarch in a small bowl, stirring with a whisk; add to pan. Stir in broth. Reduce heat, and cook 4 minutes or until slightly thickened, stirring constantly. Add turkey and juice to pan; cook 5 minutes or until turkey is thoroughly heated.

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Ratings & Reviews

Seriously35's Review

September 07, 2011
Fantastic! I really didn't believe it could be as good as the other reviews said, however, it was truly delicious. I wanted to lick the plate!

Ramonalite's Review

May 13, 2011
I don't know that I'd make this for company but I will make it again and again for our week day dinners - I almost followed the recipe exactly - i upped the red pepper for som heat - it was really really good and you can't beat the calories. Served it with couscous one night and barley another night. Quick, easy and tasty!

GayleR's Review

July 15, 2010
I served this recipe to company, and we all loved it. I omitted the garlic, halved the red pepper, and used granny smith apples instead of golden delicious. I served the curry on brown rice and offered raisins, almond slices, and grated coconut as condiments. A side of steamed mixed vegetables rounded out the meal and provided some needed color.