INGREDIENTS
6 Tbl oil
1 medium onion, minced
3 Tbl diced green pepper
4 Tbl flour
1 1/2 cups chicken broth
1 1/4 cups sliced mushrooms, sautéed
3 cups cooked turkey, diced
1 large tart apple, cored and diced
1 can water chestnuts, drained and sliced
1 Tbl minced parsley
pepper to taste
1 1/2 tsp curry powder
DIRECTIONS
Heat oil in large casserole and saute the onions and green pepper until soft. Stir in the flour, cook a moment and add the broth and mushrooms. Simmer for 15 – 20 minutes. In a large bowl mix the turkey, apple, water chestnuts, parsley and pepper. Stir in the curry powder into the sauce and taste and adjust seasoning. Stir in the turkey mixture, heat slowly for 10 – 15 minutes over the lowest heat. Serve with hot rice. Serve chutney, grated coconut, chopped salted peanuts, preserved or candied ginger. Serves 6 – 8.