Curried Turkey with Jasmine Rice

Ingredients:

2 tablespoons Wesson® Pure Vegetable Oil
1 large onion, chopped (about 1 cup)
1/2 cup chopped celery
1/2 large red bell pepper, chopped (about 1/2 cup)
1 clove garlic, minced
2 tablespoons all-purpose flour
1 tablespoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/8 teaspoon ground cloves
1 can (14.5 ounce) Butterball® Chicken Broth
3 cups chopped leftover cooked Butterball® Turkey
1 large Granny Smith apple, chopped (about 1 cup)
1/2 cup raisins
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
1/8 teaspoon crushed red pepper
3 cups hot cooked jasmine rice
shredded coconut, (optional)

Directions:

Heat oil in large saucepan over medium heat. Add onions, celery, bell peppers and garlic. Cook 8 minutes, or until vegetables are tender, stirring frequently.
Add flour, curry powder, salt, turmeric and cloves; cook and stir 1 minute. Gradually add chicken broth, stirring until well blended. Cook 5 minutes, or until thickened, stirring constantly.
Stir in turkey, apples, raisins, lemon peel, lemon juice and crushed red pepper. Cook 5 minutes, or until apples are crisp-tender and mixture is hot, stirring occasionally.
Serve over the rice. Top with coconut, if desired.


Makes 6 Servings
Prep Time: 30 min
Cook Time: 20 min

Added On: 2005-10-02
Submitted By: Janice Chilcotte

Filed under the following categories:
¬ Turkey ¬ Dinner ¬ Middle East ¬ Rice