Turkey curry bombay

Yield: 4 Servings

Measure Ingredient
¼ cup Butter
2 cups Cooked and cubed turkey or chicken
1 medium Onion; minced (up to)
½ tablespoon Curry powder
¼ cup Chutney
¼ cup Sherry
\N \N Bombay sauce (below)
2 \N Halved; seeded and peeled
\N \N Crumbled bacon
\N \N Peanuts or toasted coconut; optional
2 tablespoons Butter
2 tablespoons Flour
½ teaspoon Each pepper and paprika
¼ teaspoon Salt
¾ cup Milk
1 cup Shredded mild cheddar cheese


From: arielle@... (Stephanie da Silva) (COLLECTION) Date: Thu, 22 Jul 1993 18:23:06 GMT Melt butter in a medium frying pan. Saute turkey and onion until lightly browned. Add curry powder; continue to saute. Stir in chutney and sherry.

Pour Bombay Sauce into turkey mixture and place over low heat to warm through. Spoon into each avocado half. Garnish with bacon, peanuts or coconut and serve.

Bombay Sauce: Melt butter in saucepan; add flour, pepper, paprika and salt and mix well. Whisk in milk until smooth and cook over low heat until thick and bubbly. Stir in cheese.



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