Turkey and melon casserole with curry sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Juicy melons, mangoes or peaches add a festive touch and cooling flavour | ||
| To this curry dish | ||
| 3 | cups | Chopped cooked turkey, in large chunks |
| 2 | cups | Melon balls, sliced mangoes or sliced peaches |
| %%%%%%%%%%%%%%%%%%%%%%%%% | ||
| %%%%% CURRY SAUCE %%%%% | ||
| %%%%%%%%%%%%%%%%%%%%%%%%% | ||
| ¼ | cup | Butter |
| 1 | each | Onion, chipped |
| 1 | each | Clove garlic, minced |
| 4 | teaspoons | Curry powder |
| ½ | teaspoon | Chili powder |
| ½ | teaspoon | Cumin |
| ⅓ | cup | All purpose flour |
| 2 | cups | Chicken stock |
| ½ | teaspoon | Salt |
| Freshly ground pepper to taste | ||
Directions
To Make Sauce: In a flameproof casserole of saucepan, melt butter.
Stir in onion, garlic, curry powder, chili powder and cumin. Cook, stirring, over medium heat until onion is tender. Stir inflour andmix well. Stir in stock and bring to boil. Stir and simmer for about 5 minutes. Add salt and pepper to taste. Stir in turkey, add melon, and cook, stirring until thoroughly heated, about 5-10 minutes. Makes 6 servings. Origin: Canadian Cancer Society flyer Shared by: Sharon Stevens, Jan/95.
Submitted By SHARON STEVENS On 01-04-95