Originally from New Orleans, LA, Hurricane Katrina blew us up to East Tennessee in 2005.
Simply put, I just love to cook. Expirimenting and creating is the therapy that relaxes me.
Learning from so many other talented bloggers challenges me to cook outside of "my comfort zone". It also challenges my family, especially my children, the Homegirlz. They now know there's more to life than chicken nuggets and French fries.
I'm still exploring and discovering the joys of curry and found this comforting recipe in River Roads Recipes II. It covers all the bases. First, sauteing the vegetables and making a delicious brown roux, using curry powder which I adore, and serving this over rice which makes my husband a happy man at mealtime.
One other thing, this works great with chicken too!
Heat a large, heavy pot over medium-high heat and saute 1 medium onion chopped and 1/2 green bell pepper chopped in 4 tablespoons of vegetable oil. You need this much oil to make the roux.
Stir in 3 tablespoons of lour and cook for about five minutes, stirring continuously.
Blend in 1 cup of chicken broth and 1 cup of sliced mushrooms.
Simmer for about 15 to 20 minutes.
In a large bowl, mix together 3 cups of cooked turkey - cubed, 1 tart appled, peeled, cored and diced, one 5 oz. can of sliced water chestnuts - drained, 3 tablespoons of chopped pimento, 1 tablespoon chopped parsley, salt and pepper to taste. Reserve.
Add in 2-1/2 teaspoons (more if it suits your taste) curry powder. Taste and adjust seasonings is needed. Lower heat to lowest setting.
Add the turkey mixture slowly to the gravy. Cover and allow to simmer for 10 to 15 minutes.
While the pot is simmering toast some shredded coconut, slice some scallions and get out some salty peanuts.
Serve over saffron rice and garnish with toasted coconut, peanuts and sliced scallions.