Ingredients:
6 Tablespoons oil
1 medium onion, chopped
2 Tablespoons chopped bell pepper
4 Tablespoons flour
1-1/2 cups chicken broth
6 ounce can mushrooms
1-1/2 to 4 teaspoons curry powder
3 cups cooked turkey or chicken, cubed
1 tart apple, cored and diced
5 ounce can water chestnuts (drained and sliced)
3 Tablespoons chopped pimiento
1 Tablespoon chopped parsley
Procedure:
1. Heat the oil in a large casserole and saute the onion and bell pepper until soft.
2. Stir in flour, cook a moment and blend in chicken broth and the mushrooms, with their liquid if you used canned mushrooms.
3. Simmer the mixture 15 to 20 minutes.
4. Stir in curry powder and check seasoning by tasting.
5. In a large bowl, mix the turkey or chicken pieces, apple, water chestnuts, pimiento, parsley, salt and pepper.
6. Add this mixture to sauce and heat slowly, simmering 10 to 15 minutes over lowest heat.
7. Serve over saffron rice.
8. Place condiments in small bowls on table and let everyone help themselves.
9. This dish can be done ahead and heated before serving (improves the flavor).
Serves eight people.
