Curried Turkey With Apples
|Quick cooking white rice||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||3 Tablespoon|
|Yellow onions||2 Large, thinly sliced|
|Frozen snow peas||9 Ounce, thawed and drained (1 Package)|
|Red cooking apple||1 Large, cored and coarsely chopped but not peeled (Such As Rome Beauty)|
|Curry powder||2 Tablespoon|
|All purpose flour||5 Teaspoon|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Chicken stock/Canned low-sodium chicken broth||1 Cup (16 tbs), canned (Basic)|
|Milk||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon (Freshly Squeezed Preferred)|
|Black pepper||1⁄4 Teaspoon|
|Diced cooked turkey/Diced cooked chicken||2 Cup (32 tbs) (Left Over)|
|Dry roasted peanuts||1⁄2 Cup (8 tbs) (Unsalted)|
Cook the rice according to package directions.
Transfer to a large bowl, cover with foil, and keep warm.
Heat 1 tablespoon of the oil in a 12-inch skillet over moderately high heat for 1 minute.
Add the onions and saute, stirring occasionally, for 5 minutes or until soft.
Add the snow peas and apple and cook, uncovered, stirring now and then, for 2 to 3 minutes or until the apple is golden brown.
Add to the rice.
Heat the remaining 2 tablespoons oil in the skillet for 1 minute.
Blend in the curry powder, flour, and salt, and cook, stirring, for 2 minutes.
Gradually whisk in the stock and milk and cook, stirring constantly, for 3 to 5 minutes or until thickened.
Mix in the lemon juice, pepper, turkey, and rice mixture.
Cook, uncovered, stirring occasionally, 2 to 3 minutes more just until steaming hot.
Sprinkle some of the peanuts over each portion.