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Turkey Curry with Raisin Rice

"Killer Pancake"- Diane Mott Davidson





List of Ingredients



• 1 pound ground turkey
  
• 1 cup chopped unpeeled apple
  
• 1 cup chopped onion
  
• 1 1/2 tablespoons olive oil
  
• 2 tablespoons flour
  
• 1 tablespoon curry powder
  
• 1 tablespoon beef bouillon granules
  
• 1/2 cup nonfat dry milk
  
• 2 cups skim milk
  






Instructions



1. n a large saute pan, saute the turkey over med-high heat, stirring frequently, until browned evenly. Drain the turkey on paper towels and set aside.
   
2. Spray a wide nonstick skillet with cooking spray. Over med heat, saute the apple and onion, stirring frequently, until the onion is transparent. Set aside.
   
3. In another large skillet, heat the olive oil over low heat, just until it is warm. Stir in the flour and curry powder. Heat and stir over medium-low heat until the flour begins to bubble. Combine the bouillon, dry milk and skim milk; whisk until combined. (The bouillon will dissolve when heated in the sauce.) Gradually add the milk mixture to the curry mixture, continuing to stir over med-low heat until the mixture thickens. When the mixture is thick, add the turkey and the apple-onion mixture. Stir well and heat through. Serve over raisin rice.
   
   
4. Raisin Rice: In a large nonstick skillet, toast 1 cup of raw white rice over medium heat, stirring frequently, until most of the rice is brown. (Appearance may be mottled; this is desirable.) Add 1/2 cup raisins and 2-1/4 cups lowfat chicken stock, bring to a boil, reduce heat to low, cover the pan, and cook for 25 minutes or until the liquid is absorbed.
   
5. Servings: 4