A Nice Mild Curry

Turkey is not my go to protein for curry. I usually do chicken or lamb. I honestly don’t think I have ever used turkey.

I purchased a turkey breast that I did a quick sauté of. Basically just to brown it on all sides.

The apple was a surprising ingredient. I actually really enjoyed the tiny bit of sweetness it provided.

I did use fresh mushrooms, it just seemed like fresh would be better than canned in this instance.

I did not think there would be enough curry powder, but it was just the right amount. Obviously if you wanted a spicier curry you could add more.

I didn’t mind that it was mild. We do eat a fair amount of curry, and usually go for fairly spicy. This was a nice break. The curry was very flavorful and enjoyable.

TURKEY CURRY

1 Cup Mushrooms

1/3 Cup Minced Onion

1 Apple, Peeled and Diced

3 Cups Cooked Turkey

6 Tablespoons Fat

½ Teaspoon Salt

3 Tablespoons Flour

1 ½ Teaspoons Curry Powder

1 ½ Cups Stock

Sautee Mushrooms, onion, apple and turkey in fat until the onion and apple are tender – about 10 minutes. Remove from heat; add salt, flour and curry powder; stir thoroughly. Add liquid and cook until thickened. Simmer 10 to 15 minutes to blend the flavors. Adjust seasoning. Serve over rice.