|Turkey/Large roasting chicken||1 Small|
|Oil||3 Fluid Ounce (About 75 Milliliter Or 1/3 Cup)|
|Salt||1 Teaspoon (About 5 Milliliter)|
|Black pepper||5 Milliliter (About 1 Teaspoon)|
|Paprika||5 Milliliter (About 1 Teaspoon)|
|Powdered ginger||1⁄2 Teaspoon (About 2.5 Milliliter)|
|Long grain rice||1⁄2 Pound (About 225 Grams Or 1 Cup)|
|Water||1 Pint (About 600 Milliliter Or 2.5 Cups)|
|Diced pineapple||1⁄4 Pound (About 100 Grams Or 2/3 Cup)|
|Black grapes||12 , halved and deseeded|
|Orange||1 , cut in matchstick strips (Use Only The Rind)|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Oil||2 Tablespoon (About 30 Milliliter)|
|Flour||1⁄2 Ounce (About 15 Grams Or 2 Tablespoons)|
|Mustard powder||1⁄2 Teaspoon (About 2.5 Milliliter)|
|Ginger||1⁄2 Teaspoon (About 2.5 Milliliter)|
|Chicken stock||1 Pint (About 600 Milliliter Or 2.5 Cups)|
|Vinegar||1 Tablespoon (About 15 Milliliter)|
|Honey||1 Tablespoon (About 15 Milliliter)|
|Tomato concentrate||1 Tablespoon (About 15 Milliliter)|
|Orange||1 , juiced|
1 Preheat the oven to 200Â°C, 400Â°F, gas 6.
In a roasting pan brush the turkey with the oil and rub the salt, pepper, paprika and ginger evenly into the skin.
Roast for 25 minutes per 450 g (1 lb), turning the oven down to 180Â°C, 350Â°F, gas 4 after the first hour.
2 Cook the rice in the boiling salted water until tender.
Rinse and drain.
3 Fry the onion and garlic in the oil for 4 minutes until soft.
Stir in the flour and fry 1 minute.
Add the spices, stir to blend and cook 1 minute.
Pour in the rest of the sauce ingredients, bring to the boil and simmer for 20 minutes until the sauce is thickened, stirring frequently.
4 When the turkey is cooked, mix the cooked rice with the pineapple, halved grapes and orange rind.
Place the roasted turkey in the middle of a large serving dish and arrange the rice around it.
Pour the sauce over the turkey, reserving some in a sauce boat.
Serve immediately with curry side dishes - yogurt, poppadums, sliced raw onion and fruit chutney.
Tip: The spices in this recipe can be replaced by commercial curry powder, if desired.
Calories 800 Calories from Fat 352
% Daily Value*
Total Fat 39 g60.7%
Saturated Fat 8.8 g44.1%
Trans Fat 0 g
Cholesterol 226.8 mg75.6%
Sodium 543.8 mg22.7%
Total Carbohydrates 40 g13.2%
Dietary Fiber 2.5 g10.1%
Sugars 9.6 g
Protein 69 g137.3%
Vitamin A 12.3% Vitamin C 47.5%
Calcium 8.7% Iron 29.7%
*Based on a 2000 Calorie diet