Turkey Curry
Recipe type: curry
A nice change of pace to use up Thanksgiving leftovers.
  • 3-4 Tablespoons butter, ghee or coconut oil (or a mixture)
  • 1 large apple, diced
  • 1 large onion, diced
  • 2 garlic cloves, pressed
  • 1 Tablespoon curry powder
  • ¾ teaspoon sea salt
  • ¼ teaspoon ground red pepper (or less if you don't like spicy)
  • ½ cup full fat coconut milk
  • 1 Tablespoon arrowroot powder OR tapioca starch OR non-GMO cornstarch
  • 2 cups homemade turkey broth (or chicken broth), divided
  • 4-6 cups chopped cooked turkey (or chicken)
  • 1 teaspoon fresh lemon juice, optional
  • 3 cups hot cooked basmati rice
  • A selection of condiments for topping the curry, choose from:
  • raisins, diced tomato, diced bell pepper, shredded coconut, chopped nuts, mango, papaya, pineapple, chutney or even cranberry sauce
  1. Melt the butter in a large skillet or Dutch oven over medium heat.
  2. Add the apple and onion and saute for about 10 minutes until the onion is tender, but not browned.
  3. Add the garlic and cook another minute.
  4. Add the curry powder, salt and red pepper and stir well.
  5. Add the coconut milk and 1½ cups of the broth. Reduce the heat and simmer for about ive minutes, stirring occasionally.
  6. Add the turkey to the pan and stir.
  7. Combine the remaining ½ cup of broth with the arrowroot powder and then pour this mixture into the pan, stirring constantly, until the mixture thickens slightly.
  8. Stir in the lemon juice if desired.
  9. Serve over the hot cooked rice and top with your choice of condiments.
  10. Leftovers are even tastier the next day.
Recipe by Well Fed Family at http://wellfedfamily.net/turkey-curry-recipe/