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SPICY TURKEY CURRY WITH CRANBERRIES

Spicy Turkey Curry with Chilled Cranberry Ginger Relish

This is an especially easy dinner to make after Thanksgiving or Christmas when turkey leftovers are available. You can also use diced leftover chicken in this recipe. I serve this spicy, hearty curry with my Ginger Cranberry relish. The hot, spicy curry with the sweet and sour of the Cranberry Ginger relish is a perfect pairing.

To make this recipe even healthier and 'heart smart' I use virgin organic olive oil instead of butter when making the white sauce.




1 - 1 1/2     cups diced leftover turkey or chicken
1                teaspoon paprika
1                teaspoon cumin
2                tablespoons curry powder
1/4             teaspoon cayenne pepper
1                tablespoon honey
1 1/2          tablespoons virgin organic olive oil
2 - 2 1/2     cups low fat milk or chicken broth
2                tablespoons flour
1                cup petite peas
1/2             diced mushrooms

Heat a large skillet to medium high, add olive oil, paprika, cumin, curry powder, cayenne pepper and honey. Stir quickly over medium high heat until ingredients are completely mixed and honey is melted. Lower heat to medium and quickly stir in flour using a whisk until mixture forms a hard paste.  Slowly add in either milk or chicken broth and continue whisking to prevent any lumps from forming. Add enough liquid to achieve the desired consistency of the sauce. Slowly raise heat to medium high while still stirring for 2-3 minutes. Turn heat back down to low and add in peas, mushrooms and turkey. Continue cooking over low heat for 10 minutes or until turkey is heated. Serve over rice or egg noodles. Garnish with Cranberry Ginger Relish.
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