Turkey Curry Bombay
| Yield: | 4 Servings |
| Categories: | Appetizers |
| 1/4 | c | Butter |
| 2 | c | Cooked and cubed turkey or chicken |
| 1 | md | Onion; minced |
| 1 | -(up to) | |
| 1/2 | tb | Curry powder |
| 1/4 | c | Chutney |
| 1/4 | c | Sherry |
| Bombay sauce (below) | ||
| 2 | Halved; seeded and peeled | |
| Crumbled bacon | ||
| Peanuts or toasted coconut; optional | ||
| BOMBAY SAUCE | ||
| 2 | tb | Butter |
| 2 | tb | Flour |
| 1/2 | ts | Each pepper and paprika |
| 1/4 | ts | Salt |
| 3/4 | c | Milk |
| 1 | c | Shredded mild cheddar cheese |
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