Spice up your Thanksgiving leftovers with this turkey mango curry recipe.
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.
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.