I don’t create my own curries because the authentic, bottled pastes and sauces do it so much better. The simple curry recipe below is at just the right level for me, giving me the sense of “preparing a curry” while expending only minimal effort. The result is delicious - except that, as with my jungle experience - I’d like this dish much hotter.
The recipe comes from Canadian writer Johanna Burkhard’s 1999 book titled Fast & Easy Cooking. Burkhard agrees with me on turkey-roasting - be sure to keep plan-overs in mind - but what she and I clearly do not agree upon is the amount of curry this dish should have.
If you’re the timid type who seeks just a pleasant hint of curry, use the 2 tsp. Burkhard suggests. If you can never get enough (Curry! Curry!), start with 1-½ tbsp., gradually adding more until the dish suits your taste. Or - as I did when I made this recipe - substitute curry paste for the relatively mild curry powder, cooking it in with the vegetables, apple, and seasonings.
Quick Turkey Curry:
2 tsp. vegetable oil (I like canola or olive)
1 small onion, chopped
1 large garlic clove, chopped fine
2 tsp. finely chopped fresh ginger
1 medium apple, peeled and chopped
½ c. finely diced celery
2 tsp. curry powder
1 tbsp. all-purpose flour
1-⅓ c. chicken or turkey stock (see Note)
6 tbsp. mango chutney
2 c. diced cooked turkey
¼ c. raisins
Salt and freshly ground pepper, to taste
Add oil to large non-stick skillet over medium heat. Add onion, garlic, ginger, apple, celery, and curry. Cook 5 min. or until softened, stirring frequently. Blend in flour; add stock and chutney.
Cook until stock comes to a boil and thickens, stirring constantly. Stir in turkey and raisins. Season to taste. Cook a further 3 min., or until heated through. Serves 4.
Note: See Index for How to Make Stock (Poultry).
Tomorrow: Parmesan Turkey Schnitzel.