Turkey Curry Bombay
This Turkey Curry Bombay is a comforting fusion dish that transforms leftover turkey into something extraordinary. The meat is sautéed with onions and warming curry spices, then enriched with tangy chutney and a splash of sherry. This savory mixture is spooned into fresh, cool avocado halves, providing a perfect textural contrast. The dish is crowned with a velvety "Bombay Sauce"—a rich blend of milk, butter, and melted Cheddar cheese. It’s an elegant yet simple meal perfect for a cozy weeknight dinner or a light holiday supper. The combination of creamy, spicy, and fresh flavors makes it a standout favorite.
Description
This Turkey Curry Bombay is a comforting fusion dish that transforms leftover turkey into something extraordinary. The meat is sautéed with onions and warming curry spices, then enriched with tangy chutney and a splash of sherry. This savory mixture is spooned into fresh, cool avocado halves, providing a perfect textural contrast. The dish is crowned with a velvety "Bombay Sauce"—a rich blend of milk, butter, and melted Cheddar cheese. It’s an elegant yet simple meal perfect for a cozy weeknight dinner or a light holiday supper. The combination of creamy, spicy, and fresh flavors makes it a standout favorite.
Ingredients
- 1/4 cup butter
- 2 cups cooked and cubed turkey or chicken
- 1 medium onion, minced
- 1 to 1/2 tablespoons curry powder
- 1/4 cup chutney
- 1/4 cup sherry
- 2 avocados, halved, seeded and peeled
- Crumbled bacon
- Peanuts or toasted coconut, optional
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 cup shredded mild Cheddar cheese
Directions
- 1 Melt 1/4 cup butter in a medium frying pan over medium heat.
- 2
Add the cubed turkey and minced onion. Sauté until the onion is softened and the turkey is lightly browned.- 3
Stir in the curry powder and continue to sauté for 1 minute until fragrant.- 4
Mix in the chutney and sherry, stirring well to combine.- 5
Prepare the Bombay Sauce: In a separate saucepan, melt 2 tablespoons butter over low heat.- 6
Add flour, pepper, paprika, and salt, mixing well to form a paste.- 7
Whisk in the milk gradually until smooth. Cook over low heat, stirring constantly, until the sauce thickens and becomes bubbly.- 8
Stir in the shredded Cheddar cheese until melted and smooth.- 9
Pour the prepared Bombay Sauce into the turkey mixture. Place over low heat and warm through, stirring gently.- 10
Spoon the warm turkey curry mixture into each avocado half.- 11
Garnish with crumbled bacon and peanuts or toasted coconut. Serve immediately.NoteServe immediately to prevent the avocado from browning and the cheese sauce from setting.
Chicken works just as well as turkey for this recipe.
For a spicier kick, increase the amount of curry powder or add a dash of hot sauce.
You can substitute the sherry with dry white wine if preferred.
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