Thanksgiving means turkey, and if you are lucky, you will find yourself with a bumper crop of leftover turkey. There will be turkey soup bubbling on stoves Friday and turkey sandwiches to last through the weekend. Here's a different spin on turkey leftovers - a curry. It's a great quick stew for using up all manner of leftover protein. If you don't have turkey, use cooked chicken, cooked shrimp, tofu, or a favorite in my house, leftover leg of lamb.
Quick Turkey Curry
recipe adapted from The Turkey Cookbook by Rick Rodgers
(4 servings)
3 tbl butter
1 medium onion, chopped
1 Granny Smith apple, cored and chopped
2 cloves garlic, minced
2 tbl curry powder
2 tbl flour
1 1/2 cups Turkey Stock or Chicken Stock
3 cups turkey, chopped into bite-sized pieces (about 1 pound)
1/2 tsp salt
1/2 cup plain yogurt (nonfat, low-fat or full-fat)
3/4 cup frozen mango, thawed and chopped (or 1 medium banana, cut into 1/2" slices)
1/2 cup toasted sliced almonds (see Note)
In a large skillet, melt the butter over medium heat. Add the onion, apple, and garlic and cook until the onion is softened and just golden.
Sprinkle onions with curry powder and stir for 15 seconds.
Sprinkle onions with flour and cook for another minute.
Stir in broth, bring to a simmer and then cook on medium-low for 5 minutes.
Stir in turkey and salt. Cook for 5 minutes to reheat turkey.
Add yogurt and mango. Stir to combine and remove from heat. If you cook the yogurt too long, it will separate and you'll see little flecks of white. Your sauce won't be as smooth either but it's still perfectly fine to eat.
Sprinkle with toasted almonds and serve over rice.
Note: to toast nuts put them on a cookie sheet and place in a preheated 300 degree oven for 5 minutes. Don't forget them - they burn quickly!
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