Leftover Turkey Curry
|Butter||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Crushed garlic||1 Clove (5 gm)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Curry powder||2 Tablespoon|
|Chicken bouillon powder||1 Teaspoon|
|Evaporated milk||1 Can (10 oz) (Undiluted)|
|Water||1 2⁄3 Cup (26.67 tbs) (Divided)|
|Cooked cubed turkey||5 Cup (80 tbs)|
|Hot cooked rice||1 Cup (16 tbs)|
Melt butter in large saucepan.
Saute onion and garlic till tender.
Blend in flour, curry powder, chicken bouillon mix, salt and cumin.
Gradually stir in evaporated milk and water.
Cook and stir over medium heat till mixture thickens.
Stir in turkey.
Cook until heated through.
Serve with rice and chutney.