International Netrestaurant

Turkey Curry Bombay

You need: (for 2 portions)
50 g (1/4 cup) butter
400 g (2 cups) cooked and cubed turkey or chicken
1 medium onion, minced
1 to 1/2 tblsp curry powder
50 g (1/4 cup) chutney
5 cl (1/4 cup) sherry
2 avocados, halved, seeded and peeled
Crumbled bacon
Peanuts or toasted coconut, optional
Bombay sauce

Melt butter in a medium frying pan. Saute turkey and onion until lightly browned. Add curry powder; continue to saute. Stir in chutney and sherry. Pour Bombay Sauce into turkey mixture and place over low heat to warm through. Spoon into each avocado half. Garnish with bacon, peanuts or coconut and serve.

Bombay Sauce:
2 tblsp butter
2 tblsp flour
1/2 tsp each pepper and paprika
1/4 tsp salt
1dl (3/4 cup) milk
200 g (1 cup) shredded mild Cheddar cheese

Melt butter in saucepan; add flour, pepper, paprika and salt and mix well. Whisk in milk until smooth and cook over low heat until thick and bubbly. Stir in cheese.

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7.10.1995 by the "chef"
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