Turkey Mango Curry Recipe

Spice up your Thanksgiving leftovers with this turkey mango curry recipe.
By Anne Vassal
October/November 1995
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Turkey mango curry on rice.
Photo by Fotolia/babsi_w


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It’s a seasonal joke and a seasonal conundrum: What to do with leftover turkey? Well, why not mingle it with a little of the taste of India? Assimilating world cuisine is the American Way! This curry recipe works equally well with leftover turkey scraps or frozen cooked turkey.

Turkey Mango Curry

2 cups cooked turkey, shredded into strips
1 1/2 tbsp flour
1 tbsp olive or canola oil
1 medium onion, thinly sliced
4 large cloves garlic, minced
4 tsp curry powder
1/8 tsp cayenne pepper
1 small red pepper, thinly sliced
1/2 cup chicken broth
1 1/2-2 cups mango nectar*
1 medium-large mango, chopped into cubes
1/2 tsp each sugar, salt and pepper
3/4 cup frozen baby peas
cooked rice (I use brown basmati rice)
chopped cilantro or parsley
 

Begin rice preparation 45 minutes before serving. Place the flour and turkey strips in a plastic bag, then shake until coated. Heat olive oil in a large skillet and sauté strips for a few minutes, then add onion and garlic, continue to sauté until they are golden. Add spices and red pepper. Swish around for about 1 minute, then add broth, nectar and sugar. Cook on medium heat until mixture starts to bubble. Add peas and salt and pepper to taste. If it seems too thick, add a little more nectar. Simmer for about two minutes until the peas are done. Serve over rice and top with the chopped parsley or cilantro.

*A mango is easiest to cut if it's not mushy-ripe. Cut the mango into quarters to the pit and then cut the fruit away from the pit. Pare off the skin and chop.


For more innovative ways of using turkey see Recipes for Turkey Beyond Thanksgiving Dinner.








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