From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.


  • 6 Tablespoons oil
  • 1 medium onion, chopped
  • 2 Tablespoons chopped bell pepper
  • 4 Tablespoons flour
  • 1-1/2 cups turkey or chicken broth
  • 1-1/4 cups sliced mushrooms, lightly sauteed, or
  • 1 (6 ounce) can mushrooms
  • 1-1/2 to 4 teaspoons curry powder
  • 3 cups cooked turkey or chicken, cubed
  • 1 tart apple, cored and diced
  • 1 (5 ounce) can water chestnuts (drained and sliced)
  • 3 Tablespoons chopped pimiento
  • 1 Tablespoon chopped parsley
  • Salt to taste
  • Pepper to taste


  • Chopped salted peanuts
  • Chutney
  • Chopped green onions
  • Toasted shredded coconut
  • India relish
  • Chopped hard-boiled eggs
  • Candied or preserved ginger


Heat the oil in a large casserole and saute the onion and bell pepper until soft.  Stir in flour, cook a moment and blend in turkey or chicken broth and the mushrooms, with their liquid if you used canned mushrooms.
  Simmer the mixture 15 to 20 minutes.  Stir in curry powder and check seasoning by tasting.  In a large bowl, mix the turkey or chicken pieces, apple, water chestnuts, pimiento, parsley, salt and pepper.  Add this mixture to sauce and heat slowly, simmering 10 to 15 minutes over lowest heat.  Serve over saffron rice.  Place condiments in small bowls on table and let everyone help themselves.  This dish can be done ahead and heated before serving (improves the flavor).

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