Designer Curry in A Hurry

This recipe delighted my family for years while I was growing up.  My grandmother was a world traveler and brought back this recipe from the far east.  We made it a family affair and would award the family member who could come up with the most condiment ideas and prepare them.  One time we had 25 different condiments to sprinkle on the smooth Indian stew.   Read on for a great way to use up your turkey leftovers. 

Ingredients:

Ready to design with your favorite condiments

*2 cups cooked chicken or turkey or even pork
1 pound whole fresh mushrooms, quartered if very large
1 tablespoon oil or margarine
1/3 cup chopped onion
3 tablespoons flour
1/2 teaspoon salt
**1 1/2 to 3 teaspoons curry powder to taste
1 cup finely chopped tart green apple
1/4 cup chopped parsley
3/4 cup dairy product (milk, skim milk, sour  cream or even yogurt)
1 cup turkey or chicken stock (or use water with bouillon)

Condiment Possibilities:

Major Grey Chutney

raisins & other dried fruits

peanuts

diced raw apple

mandarin orange pieces

scallions (green onions) sliced thinly or french fried onions

celery in small chunks
diced tomato

scallions

bell peppers in tiny bite size pieces

braised bananas (plantains are even better-braise them in butter and brown sugar) 

coconut

cucumbers diced
jicama cut in bite size bits 
cilantro leaves

In a large skillet, saute chicken, mushrooms, and onions in oil until chicken is lightly browned on all sides.   Stir in flour, salt, and curry powder. Add apple and parsley, then pour in milk and stock. Simmer, stirring constantly, for 3 minutes or until apple pieces are tender-crisp. 

Serve over rice with a half tsp of turmeric mixed in if you have it, just for color.  Now here's the fun part.  Assemble in individual bowls, as many of the above condiments you have on hand or think of your own favorite flavors.  The trick is to just sprinkle on the condiments-not mix them in. Then the varied textures and tastes create a unique burst of flavor in each bite.  Cool vegies and fruits contrast with the spicy curry.  When RVing this is a great recipe because it can all be done in advance.  Most of the condiments can be prepared earlier and stored in baggies or a several-sectioned Tupperware dish.

Yield 4-6 servings, approx. calories/serving 235 (or 335 with 1/2 cup rice)

*When using chicken, some use whole pieces but it tends to be messy and saucy, so I prefer cut pieces with no skin.  Chicken legs are the exception and can be used whole easily.

**Curry is a wonderful spice that adds a mouth-watering smoothness to gravies and broths.  Use it sparingly in most dishes but heavily if you like a spicy dish.