Bombay Turkey

1/4 cup butter or margarine
2 to 3 teaspoons curry powder
1/2 cup chopped onion
3 tablespoons all-purpose flour
1/4 teaspoon salt
Dash pepper
1 1/2 cups chicken broth
2 cups diced cooked turkey
1 teaspoon shredded lemon peel
2/3 cup long grain rice
1/4 cup chopped cashews
2 tablespoons chopped pimiento

In skillet melt butter or margarine. Add curry powder and heat 2 to 3 minutes. Stir in chopped onion and cook till onion is tender but not brown. Blend in flour, salt, and pepper, stirring well. Add chicken broth all at once. Cook and stir till mixture is bubbly; cook and stir 2 minutes longer. Add cooked turkey and shredded lemon peel; heat mixture to boiling. Meanwhile, cook rice according to package directions. Stir in cashews and pimiento. Serve turkey mixture over rice. Makes 4 to 6 servings.

©Meredith Corporation. MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

1 thought on “Bombay Turkey

  1. Marlene Clark

    I’ve looked for this in old cookbooks for literally years. My spice averse husband loves it. So do my kids.


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