Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2

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.

Jeanne Jones
Recipe by Cooking Light August 2007

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Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

143 calories; calories from fat 21%; fat 3.4g; saturated fat 2g; mono fat 0.9g; poly fat 0.3g; protein 18.3g; carbohydrates 9.7g; fiber 1.2g; cholesterol 55mg; iron 1.2mg; sodium 316mg; calcium 37mg.
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