SECRETS FROM THE TEST KITCHEN
Leftovers never tasted so good—especially our Turkey Curry
In large saucepan, melt 2 tbsp unsalted butter over medium
heat; cook 2 minced garlic cloves, 1 chopped onion and 1 tbsp grated fresh ginger until onion is softened, about 8 min
utes. Stir in 3 tbsp garam masala, 2 tbsp all-purpose flour, 1 tsp ground cumin and pinch cayenne pepper. Gradually whisk in 3 cups turkey broth, 1 cup apple cider, ¾ cup 2% plain Greek yogurt, ¼ cup mango chutney
and 1 tbsp tomato paste. Increase heat to medium-high; bring to boil. Reduce heat to low; simmer, stirring often, until thick, about 20 minutes. Stir in 4 cups coarsely chopped turkey and chopped cilantro to taste.