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Hawaiian Turkey Curry

July 16, 2018

2 cups Coconut Milk, see below
1/3 cup butter or margarine
1/2 cup minced onion
1/3 cup flour
4 teaspoons curry powder
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ginger
2 cups turkey stock
3 cups diced, cooked turkey
1 cup drained pineapple chunks, canned or thawed frozen
Hot cooked rice
Chutney, raisins, shredded coconut and peanuts

Prepare Coconut Milk as directed below. Melt butter in a saucepan. Add onion; cook until soft but not brown. Blend in flour and next 4 ingredients. Slowly stir in Coconut Milk and turkey stock. Bring to a boil, stirring constantly. Reduce heat to low and continue to cook and stir until mixture thickens. Stir in turkey and pineapple; heat thoroughly, stirring occasionally. Serve over hot rice with chutney, raisins, shredded coconut and peanuts on the side. Makes 6 to 8 servings.

COCONUT MILK: Put 4 cups grated, fresh coconut or 2 packages (4 ounces each) shredded coconut in a bowl. Pur 2 cups hot milk over coconut; let stand 30 minutes. Put a double thickness of cheesecloth in a strainer on top of a bowl. Turn coconut mixture into cheesecloth and press coconut to remove all liquid; discard coconut. Chill until ready to use. Makes 2 cups milk.


Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc., New York

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