November 06, 2017
Dinner, Main Dish, Curries,
Poultry, Turkey, Indian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Summer, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Spicy, Kosher Meat more
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"Got the basic recipe from another site, but changed it up a bit to make it mine. My hubby says it's a keeper. You can also use leftover Thanksgiving turkey cut into small cubes."
Heat oil over medium heat in a large skillet.
Sprinkle the cinnamon into the oil and stir until fragrant.
Stir the onion into the cinnamon oil and cook for 5 minutes, until softened and golden in color.
Stir in the garlic, and ginger, and continue to cook for 3 additional minutes. Pour in 1/4 cup chicken stock and cook for 2 minutes, adding a bit more if mixture is too thick.
Stir in the turkey, chili powder, curry powder, and the rest of the stock into the sauce. Cover and cook for 10 minutes until mixture has thickened to sauce consistency, adding additional stock if mixture looks dry. Taste the curry and add salt and pepper if needed.
Serve over rice.
*You can also use leftover Thanksgiving turkey cut into small cubes.
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