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Turkey Madras

herbal.chef's picture
Ingredients
  Boiling water 1⁄2 Cup (8 tbs)
  Raisins 3 Tablespoon
  Butter/Poultry fat 3 Tablespoon
  Chopped celery 3⁄4 Cup (12 tbs)
  Chopped onion 3⁄4 Cup (12 tbs)
  Garlic 1 Clove (5 gm), crushed
  Mushrooms 4 , finely chopped
  Curry powder 3 Tablespoon (Or As Per Taste)
  Flour 1⁄4 Cup (4 tbs)
  Tomato paste 1 Tablespoon
  Turkey broth 2 Cup (32 tbs)
  Heavy cream 1 Cup (16 tbs)
  Salt To Taste
  Freshly ground black pepper To Taste
  Cubed cooked turkey 3 Cup (48 tbs)
Directions

Place the raisins in a bowl and cover with boiling water.
Let stand three minutes.
Drain.
Heat the butter in a dutch oven or kettle and cook the celery, onion, garlic and mushrooms until the vegetables are tender.
Stir occasionally.
With a wooden spoon, stir in the curry powder, flour and tomato paste until well blended.
Meanwhile, bring the broth to a boil and add it all at once to the kettle, stirring with a wire whisk.
Cook the mixture forty-five minutes and pass through a food mill or sieve.
Stir in the heavy cream.
Season to taste with salt and pepper.
Add the turkey and raisins and bring to a boil.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Poultry

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