Turkey Curry with Apple Recipe

5 1
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Turkey Curry with Apple Recipe

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5 1
Publisher Photo
Shortly before we married, I tried this recipe out on my husband. I've been making it regularly ever since.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 medium tart apple, peeled and cut into pieces
  • 1 small onion, chopped
  • 2 tablespoons chopped celery
  • 1 tablespoon butter
  • 2 teaspoons all-purpose flour
  • 1 to 1-1/2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon chicken bouillon granules
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup milk
  • 1 cup cubed cooked turkey
  • 1/4 cup peanuts
  • Hot cooked rice
  • Minced fresh parsley

Directions

In a saucepan, saute the apple, onion and celery in butter until crisp-tender. Stir in the flour, curry powder,salt, bouillon and cayenne. Gradually stir in milk until smooth. Bring to a boil; cook 1-2 minutes or until thickened. Stir in turkey and peanuts; cook until turkey is heated through. Serve over rice and garnish with parsley. Yield: 2 servings.
Originally published as Turkey Curry in Cooking for One or Two Cookbook 2003, p179

Nutritional Facts

1 cup: 380 calories, 21g fat (8g saturated fat), 81mg cholesterol, 638mg sodium, 20g carbohydrate (14g sugars, 4g fiber), 29g protein.

  • 1 medium tart apple, peeled and cut into pieces
  • 1 small onion, chopped
  • 2 tablespoons chopped celery
  • 1 tablespoon butter
  • 2 teaspoons all-purpose flour
  • 1 to 1-1/2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon chicken bouillon granules
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup milk
  • 1 cup cubed cooked turkey
  • 1/4 cup peanuts
  • Hot cooked rice
  • Minced fresh parsley
  1. In a saucepan, saute the apple, onion and celery in butter until crisp-tender. Stir in the flour, curry powder,salt, bouillon and cayenne. Gradually stir in milk until smooth. Bring to a boil; cook 1-2 minutes or until thickened. Stir in turkey and peanuts; cook until turkey is heated through. Serve over rice and garnish with parsley. Yield: 2 servings.
Originally published as Turkey Curry in Cooking for One or Two Cookbook 2003, p179

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