Serve this curry with condiments such as dried currants, sliced green onions, shredded coconut and toasted slivered almonds.
Recipe information
Yield
Makes 6 servings
Ingredients
2 tablespoons (1/4 stick) unsalted butter
1 1/2 cups chopped onion
2 tablespoons chopped peeled fresh ginger
2 garlic cloves, minced
1 tart green apple, cored, peeled, chopped
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
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
Steamed white or brown rice
Preparation
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.
