11-26-2008, 02:44 AM
Have a wonderful, thankful and grateful Thanksgiving Day everyone! You might like to try this recipe if you have any leftovers!
Turkey Curry with Cashews
Serves 4 to 6
This recipe is from California Culinary Academy student Olmstead. Serve over brown or white rice
* 1/4 cup currants (or dried and chopped cranberries!)
* 2 tablespoons canola oil
* 1 large onion, cut into large dice
* 1 tablespoon minced garlic
* 1 tablespoon curry powder
* 1 tablespoon flour
* -- Pinch cayenne
* 1 cup chicken broth + more as needed
* 1/2 cup coconut milk
* 1 tablespoon mango chutney, chopped
* 2 cups cooked turkey, chopped
* 1 1/2 cups fresh cubed pineapple (optional, for a sweeter dish)
* 3/4 cup toasted cashews
* -- Salt and pepper to taste
* -- Brown or white rice, to serve
* -- Scallions to garnish if desired
Instructions: In a bowl, cover currants with hot water and let sit until they are plump.
In a saute pan, heat oil over medium-low heat. Add onion and cook until translucent and slightly brown, about 7 minutes. Add garlic and cook until fragrant, about 1 minute.
Sprinkle with curry powder, flour and cayenne and cook for another minute or two. Add chicken broth and coconut milk, stirring constantly and cook until sauce has slightly thickened, about 5 minutes. Add the chutney and turkey and cook for about 10 minutes.
Drain and add the currants, along with the pineapple, if using, and half the cashews. Cook about 5 minutes more, adding more chicken broth if sauce becomes too thick. Season to taste with the salt and pepper.
Transfer turkey curry to serving platter alongside rice and garnish with the remaining cashews and the scallions.
Per serving: 360 calories, 20 g protein, 36 g carbohydrate, 16 g fat (3 g saturated), 35 mg cholesterol, 84 mg sodium, 3 g fiber.
I thought I'd try this dish with dried cranberries.
mella l
"Resolve to be tender with the young, compassionate with the aged, sympathetic with the striving, and tolerant with the weak and wrong....because sometime in your life you will have been all of these."
Turkey Curry with Cashews
Serves 4 to 6
This recipe is from California Culinary Academy student Olmstead. Serve over brown or white rice
* 1/4 cup currants (or dried and chopped cranberries!)
* 2 tablespoons canola oil
* 1 large onion, cut into large dice
* 1 tablespoon minced garlic
* 1 tablespoon curry powder
* 1 tablespoon flour
* -- Pinch cayenne
* 1 cup chicken broth + more as needed
* 1/2 cup coconut milk
* 1 tablespoon mango chutney, chopped
* 2 cups cooked turkey, chopped
* 1 1/2 cups fresh cubed pineapple (optional, for a sweeter dish)
* 3/4 cup toasted cashews
* -- Salt and pepper to taste
* -- Brown or white rice, to serve
* -- Scallions to garnish if desired
Instructions: In a bowl, cover currants with hot water and let sit until they are plump.
In a saute pan, heat oil over medium-low heat. Add onion and cook until translucent and slightly brown, about 7 minutes. Add garlic and cook until fragrant, about 1 minute.
Sprinkle with curry powder, flour and cayenne and cook for another minute or two. Add chicken broth and coconut milk, stirring constantly and cook until sauce has slightly thickened, about 5 minutes. Add the chutney and turkey and cook for about 10 minutes.
Drain and add the currants, along with the pineapple, if using, and half the cashews. Cook about 5 minutes more, adding more chicken broth if sauce becomes too thick. Season to taste with the salt and pepper.
Transfer turkey curry to serving platter alongside rice and garnish with the remaining cashews and the scallions.
Per serving: 360 calories, 20 g protein, 36 g carbohydrate, 16 g fat (3 g saturated), 35 mg cholesterol, 84 mg sodium, 3 g fiber.
I thought I'd try this dish with dried cranberries.
mella l
"Resolve to be tender with the young, compassionate with the aged, sympathetic with the striving, and tolerant with the weak and wrong....because sometime in your life you will have been all of these."
mella l
Art and Science
bytheSEA
Art and Science
bytheSEA