Turkey Curry

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Chris roasted turkey last week so we now have a ton of turkey. I was in the mood for curry and thought it would be a great way to repurpose the turkey.

1 cup sliced celery

1/2 cup sliced carrots

1 cup milk

2 tablespoons cornstarch

3/4 cup chicken stock

2 cups diced cooked turkey or chicken

2 tablespoons dried minced onion

1/2 teaspoon garlic powder

2 teaspoons curry powder

2 splashes lime juice

Peanuts

Fresh cilantro

Hot cooked rice

I started by sautéing the carrots and celery in butter until they were just tender. I did not have dried minced onion so I used 1/2 cup fresh minced onion instead. I added the onions to the pan to soften as well. While the vegetables were cooking, I mixed 1/4 cup of the milk and the cornstarch together until smooth. I added the mixture to the rest of the milk and the stock (Chris made stock from the roasted turkey, so I used that).

I poured the mixture over the vegetables and brought it to a boil. Once boiling, I cooked and stirred it for about two minutes until it started to thicken. I added the turkey, garlic powder and curry powder. If I was using the dried onion, I would have added it at this point. I heated the curry through, stirring occasionally. When I tasted the curry it felt like it needed something, so I added a couple of splashes of lime juice. After I turned the stove off, I stirred in fresh cilantro.

I spooned the curry over wild rice (Chris had prepped some earlier in the week) and topped it with peanuts for a nice crunch. I added avocado to the plate as well.

I was very happy with how the dish turned out. The vegetables were a lovely crisp-tender, there was just enough heat and I salted it correctly. Helpful hint: Taste the food as you go so you can make adjustments as needed.

I found my base recipe on TasteOfHome.com.