TAHOE/TRUCKEE, Calif. - The day known as Thanksgiving is largely attributed to a gift from Native American Indians, dating back to the Pilgrims. A day when two cultures united to share a feast harvested from the bounty of the land.
I know. You are so over it. Cheer up! Do not open your fridge and groan at the sight of the turkey carcass half-carved because your husband was too plowed to finish the job. Help is at hand and it is the Indians to the rescue once again, giving us an answer to what to do with the leftover bird.
This time, the Indians raise our palettes to another level with a sweet and savory turkey curry. Fairly easy to prepare, the aroma while simmering is guaranteed to stimulate the appetite you swore you would never have again after Thursday's blow out.
2 apples; cored, pared and sliced
1 green pepper, chopped
2 onions, sliced
1 clove garlic, crushed
2 tbls. olive oil
2 tbls. flour
1 tbls. curry powder
1 /2 tsp. salt
1 / 2 tsp. marjoram
1 / 2 thyme
1 cup chicken broth
1 /2 cup white wine
1 lemon, juice and grated rind
1 / 2 cup seedless raisins
2 whole cloves
2 cups diced, cold, cooked turkey
Saute apples and onions in olive oil and garlic in large skillet until onions are limp. Sprinkle flour, curry powder and all seasonings over onion/apple/pepper mixture in skillet, mixing well and stirring constantly over medium heat for five minutes. Next add chicken broth, wine, lemon juice and rind, raisins and cloves.
Let all this simmer for 20-30 minutes over low heat. Now add the turkey and coconut and heat for 15 minutes. Just before serving add sour cream, mixing it well into the curry. Serve with steamed rice and Major Grey's Mango Chutney (my fav', the best, and I have tried dozens) available at Safeway and Save Mart.