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Turkey Curry Rice

This recipe is adapted from No Recipes. You can easily make this all year round by substituting the turkey with leftover chicken.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Author Sonja Bradfield

Ingredients

  • 2 onions thinly sliced
  • 3 cloves of garlic minced
  • 1/2 inch ginger minced
  • 2 tablespoons of butter
  • 2 1/2 tablespoons of S&B curry powder
  • 3 cups of chicken broth
  • 2 tablespoons of chuno sauce
  • 1 tablespoon of tomato paste
  • 1 teaspoon of cocoa powder
  • 1 small apple peeled, cored, and grated
  • 1 teaspoon of salt
  • 3 carrots peeled and cut into 1 inch pieces
  • 2 potatoes peeled and cut into 1 inch cubes
  • 2 cups of chopped turkey

Roux

  • 1 tablespoon of butter
  • 1 tablespoon of flour

Instructions

  1. Melt the butter over medium heat in a large sauce pan or dutch oven, add the garlic and ginger and cook until golden brown.
  2. Add the onions, stir to coat with butter and cover for 15 minutes.
  3. Uncover, and cook the onions over medium heat until caramelized and cooked down to a dark brown color. Use a spatula to scrap up the brown bits on the bottom. If they don't come up easily, add a splash of water.
  4. Add the curry powder and cook until fragrant. Add the broth, chuno sauce, tomato paste, cocoa powder, grated apple and salt. Simmer for 15 minutes. Use an immersion blender or blender to blend the mixture until smooth.
  5. Put the curry sauce back into the pot and add carrots and potatoes and simmer until vegetables are tender, about 15 minutes.
  6. Meanwhile, cook the butter and flour together, whisking often until golden brown. Add the roux to the curry and the chopped turkey meat and bring to a boil and cook until the sauce has thickened.
  7. Serve over rice or noodles.