Every year after Thanksgiving, I try to give readers a new idea for the use of leftover turkey. I've offered recipes for turkey potpie, turkey tortilla soup and cordon bleu casserole.
This year, my recipe inspiration came early in the fall as I watched the British film Bridget Jones's Diary. The main character, a 30-something singleton, was attending her mother's annual turkey curry buffet. I was instantly intrigued and decided to come up with a recipe in honor of the film.
While good Indian food abounds in Great Britain, I'm quite certain that the turkey curry served in the Jones home was not authentic Indian curry. I imagine their version was something reminiscent of a 1950s Good Housekeeping or Betty Crocker recipe, when anything with curry powder in it was considered exotic.
I was served such a curry many years ago at my in-laws' home. I've based this week's recipe on my recollection of the mellow lamb curry prepared by my mother-in-law, Carol Calloway of Big Canoe, Ga., using leftover Easter lamb.
I've substituted 3 cups of leftover turkey for the lamb, which makes the dish both sweet and savory. And I've lightened it up by sauteing the vegetables in a nonstick skillet that has been greased with nonstick cooking spray instead of the usual butter or margarine.
While I've used regular curry powder in the recipe, the ethnic sections of some supermarkets have spicier curry powder. Madras curry powder has a good bit more kick than the traditional yellow version found in the spice aisle.
Serve your turkey curry over cooked white rice with some mango chutney on the side. Other condiments often served with curry include chopped peanuts, grated boiled eggs and additional golden raisins.
1 medium onion, chopped
1 small green bell pepper, chopped
1 stalk celery, chopped
1 medium apple, peeled and chopped
1/2 cup golden raisins
1 teaspoon curry powder
2 tablespoons all-purpose flour
1 14.5-ounce can reduced-sodium chicken broth
3 cups cooked turkey, cubed
Spray a large skillet or Dutch oven with nonstick cooking spray and heat on medium-high. Add the onion, bell pepper, celery, apple and raisins. Cook, stirring occasionally, until vegetables are tender. (Add 1/4 cup of the chicken broth if the vegetables or fruits begin to stick.)
Stir in the curry powder and flour and reduce heat to low. Gradually stir in broth and bring to a boil. Boil for 1 minute, stirring constantly. Stir in the turkey and heat through, stirring occasionally, about 10 minutes.
Makes 6 servings.
Serve with hot white rice.
Nutrient analysis provided by Fran Frye, a licensed and registered dietitian of the Augusta District Dietetic Association. Send questions via e-mail to firstname.lastname@example.org.
Karin Calloway will sign copies of her new cookbook, Quick Cooking With Karin, from noon to 2 p.m. Saturday at H. Odell Weeks Center in Aiken during the 31st annual Christmas Crafts Fair. On Saturday, Dec. 8, she'll be at the Publix in Evans from 2 to 4 p.m. The book costs $14.95.
Karin Calloway is the online chef for Viking Range Corp. (www.vikingrange.com) and a member of the International Association of Culinary Professionals. You can write her in care of The Augusta Chronicle Newsroom, PO Box 1928, Augusta, GA 30903. Or send e-mail to email@example.com.
|Fat: 5.7 g|
|Saturated Fat: 1.5 g|
|Protein: 22 g|
|Fiber: 1.8 g|
|Carbohydrates: 18.5 g|
|Sodium: 207 mg|
|Cholesterol: 60 mg|