Canadian Living - - Contents -

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.

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