Turkey Curry Bombay
You need: (for 2 portions)
50 g (1/4 cup) butter
400 g (2 cups) cooked and cubed turkey or chicken
1 medium onion, minced
1 to 1/2 tblsp curry powder
50 g (1/4 cup) chutney
5 cl (1/4 cup) sherry
2 avocados, halved, seeded and peeled
Peanuts or toasted coconut, optional
Melt butter in a medium frying pan. Saute turkey and onion until lightly browned. Add curry powder; continue to saute. Stir in chutney and sherry. Pour Bombay Sauce into turkey mixture and place over low heat to warm through. Spoon into each avocado half. Garnish with bacon, peanuts or coconut and serve.
Melt butter in saucepan; add flour, pepper, paprika and salt and mix well. Whisk in milk until smooth and cook over low heat until thick and bubbly. Stir in cheese.
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7.10.1995 by the "chef"