Turkey can be used in so many fast recipes once it’s roasted and removed from the bone. After we’ve eaten our meal I usually separate it into two containers: dark and light meat, and work from there. I was thinking of making a curry dish and wondered if turkey curry was a thing. I found a recipe that seemed like a great combo!
My P.S. had bought me a jar of mango chutney but the recipe for a quick mango chutney is listed below. I didn’t have easy access to a ripe mango and didn’t want to wait until a mango ripened.
I started the recipe with a quick sauté of the onions in butter and olive oil until they were translucent. I added the ginger and garlic and sautéed it a few more minutes. Adding them earlier would have resulted in overcooked garlic which tends to be bitter.
I peeled, cored and diced a Granny Smith apple and added it to the skillet along with the cumin and curry powder. I stirred and cooked the seasonings into the mixture for a few minutes to cook the spices well.
I then slowly whisked in 3 cups of chicken broth, making sure I didn’t develop lumps in the curry sauce.
Next I added the apple cider, cream, chutney and tomato paste. Not being much a cilantro fan, I chopped about a tablespoon finely and added it to the pan. As in all seasonings, you could adjust the amounts to your own tastes.
After stirring, I lowered the heat to medium low and let it simmer for 20 minutes while the rice cooked.
While my rice and curry broth cooked I diced white turkey into about 1″ pieces. When the curry sauce had thickened slightly, I added about 4 cups of turkey to the skillet. I let it cook for another 3 or 4 minutes to allow the turkey to heat through.
I served the turkey curry over white rice. The fragrance while the curry cooked was wonderful. My P.S. had to run to the store because we were out of cream and he said he smelled it on himself even after leaving the store. We were eager to taste what smelled SO delicious!
The turkey curry was so smooth and delicious. The warm curry seasoning, the cumin, the apple cider and diced apples came together in that wonderful curried way to meld with the turkey flavors nicely. Just a touch of cilantro and tomato flavors were a side compliment that enhanced the flavor experience very well. And need I say, reheated the second day it had even better blended flavors.
Using turkey in a curry dish is a wise way to use leftover turkey and a recipe I need to keep in mind for upcoming holidays. Making a quick curry adds a spiciness that simply reheating a leftover turkey meal doesn’t have on its own. It is much more exciting and satisfying!
Quick Turkey Curry
2 tablespoons butter
1 tablespoon olive oil
1 onion; chopped
2 tablespoons chopped peeled fresh ginger (I used a tablespoon of ginger from a tube)
2 garlic cloves, minced (I used a teaspoon of minced from a jar)
1 tart green apple, cored, peeled, chopped (I used a Granny Smith)
3 tablespoons all purpose flour
2 1/2 tablespoons curry powder
1 1/2 teaspoons ground cumin
3 cups canned low-salt chicken broth
1 cup apple cider (I used apple juice and a glug of apple cider vinegar)
3/4 cup whipping cream
1/4 cup mango chutney
1/4 cup chopped fresh cilantro
1 tablespoon tomato paste
4 cups coarsely chopped cooked turkey (I used white meat, dicing it up into 1″ pieces)
Steamed white or brown rice
Melt butter in heavy large skillet over medium heat. Add onion, ginger and garlic; sauté until onion is soft, about 10 minutes.
Add apple, then flour, curry powder and cumin; sauté 3 minutes. Gradually whisk in broth. Add cider, cream, chutney, cilantro and tomato paste. Reduce heat to medium-low; simmer until mixture thickens, about 20 minutes.
Add turkey; stir until heated, about 2 minutes. Spoon curry over rice.
Recipe from Bon Appetit, December 2000
Quick Mango Chutney
1 large ripe mango, peeled and diced (or 1.5 cups frozen diced)
1/4 cup onion; finely diced
1/2 cup brown sugar
pinch of salt
2 tablespoon white vinegar
1 tablespoon fresh ginger; grated
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon ground cloves
Prepare mango and dice into small cubes. Place all ingredients in a medium saucepan over medium low heat for 20 minutes, stirring often.
Remove from heat and cool. Store covered in refrigerator for up to one week.
Yield: 1 1 /2 cups
Adapted from Cook with Andrea