Give plain old turkey a brand-new spin with classic Indian spices. My version's pretty mild, but if you're in the mood for fire, add extra curry and a shake or two of cayenne pepper. This dish disappears fast, no matter who's at the table. —Lori Lockrey, Scarborough, Ontario
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon curry powder
- 1 cup chicken broth
- 1/4 cup 2% milk
- 2 teaspoons canola oil
- 1 small yellow summer squash, sliced
- 1 small zucchini, sliced
- 1/2 small onion, thinly sliced
- 2 cups cubed cooked turkey breast
- 1/2 teaspoon grated lemon peel
- Hot cooked rice
- 3 tablespoons chopped cashews
- In a small saucepan, melt butter over medium heat. Stir in flour and curry powder until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; set aside.
- In a large skillet, heat oil over medium-high heat. Add squash, zucchini and onion; cook and stir until tender. Add turkey, lemon peel and reserved sauce; heat through. Serve with rice; sprinkle with cashews. Yield: 3 servings.
Originally published as Turkey with Curried Cream Sauce in Taste of Home August/September 2009, p55
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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