Turkey Curry - yummy, but...curry FRC

C

colleenmomof2

Well-known member
I made turkey curry with my leftovers as I have for many years but my curry loving new "taste-buds" found it a bit bland. Can you please look at the recipe and suggest what you might add to increase flavor but not necessarily heat? Thank-you! Colleen

Turkey Curry

Serves 4-6

1/3 cup butter - portioned

1/2 cup sliced onions

1/2 to 1 cup thinly cut-on-bias pared carrots

1/2 to 1 cup thinly cut-on-bias celery

2 apples pared, cored and thinly cut

1/4 tsp garlic powder

1/4 tsp powdered ginger

1/4 tsp powdered mace

4 tsp curry powder

1 tsp sea salt

dash of pepper

3 Tbs flour

1 4 oz can sliced mushrooms, undrained

2 cups chicken warmed broth

4 cups cubed cooked turkey

1 cup sour cream

hot rice

In a large sauce pan, melt 2 Tbs butter and saute onion, celery and carrots for 3 minutes. Add apple and cook for an additional 2 minutes. Remove mixture from pan.

Add additional 3 1/3 Tbs of butter to pan with the spices and flour, and cook for several minutes. Gradually add broth and mushrooms stirring to combine with spice flour mixture. Cook over medium heat until just boiling, about 12 minutes. Stir in vegetable/apple mixture and simmer uncovered for 5 minutes. Stir in turkey and heat 2 minutes more (or so) until warmed through. Add some of this warm mixture to the 1 cup of sour cream and then add sour cream back into pan stirring to heat 2 minutes more (or so). Serve over rice.

 
What kind of curry powder do you use???

If using a prepared mixture, I'd suggest either getting one of Penzey's offerings-(Maharajah is a good one) or another is the Madras Curry powder that many supermarkets carry. Neither is "hot" but they do have really good spice to them.
Instead of the powdered garlic and ginger, I would have gone for the fresh, and ramp up the amounts.

After the fact, if it was my curry, I'd have added a bit of garam masala, and served with a good spicy chutney.

 
What Judy-mass said, plus, I always find a way to heat the curry spice...

...in the pan to fully bloom the flavors of the spice mix. I try to do this without adding anything other than a little oil.

Also, I would add some finely minced fresh ginger as well.

Michael

 
Judy, I am currently using a new jar of McCormick curry powder

and the flavor of this dish definitely does change with the blend. I will try Penzy's next.

Thank-you for suggesting fresh ginger and garlic - I think "that" (with a bit more) would have made the difference I was looking for. And, because I have cooked with the Penzy's garam masala and know how wonderful it is, this is exactly what "I" wanted to add to the traditional recipe. I can imagine the difference in the apples! Thank-you! I'm going to play with the leftovers. Colleen

 
Michael, do you think that heating the spice with butter

is a mistake? I can use oil instead. Also, should I heat the spice alone for longer and add the flour later? Thank-you! Colleen

 
The reason I use oil is for the higher heating point than butter. If I'm using a...

...dry pan that hasn't been used yet, I heat the pan without any oil and toss in the dry spices to heat. I watch it carefully so it doesn't scorch. When the aroma is very strong, I add the other ingredients called for in the recipe.

Michael

 
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