Bombay Turkey

• 4 Tbsp. butter or margarine
• 2 to 3 tsp. curry powder
• 1/2 c. chopped onion
• 3 Tbsp. all-purpose flour
• 1/4 tsp. salt
• dash of pepper
• 1 1/2 c. chicken broth
• 2 c. diced cooked turkey
• 1 tsp. shredded lemon peel
• 2/3 c. long grain rice
• 1/4 c. chopped cashew nuts
• 2 Tbsp. chopped canned pimiento

1. In medium skillet, melt butter.
2. Add curry and heat 2 to 3 minutes.
3. Stir in onion and cook until tender but not brown. Blend in flour, salt and pepper, stirring well.
4. Add chicken broth all at once.
5. Cook and stir until boiling; cook 2 minutes longer. Add cooked turkey and shredded lemon peel.
6. Heat mixture to boiling.
7. Cook rice according to package directions.
8. Stir in cashew nuts and pimiento.
9. Serve mixture over rice.
10. Makes 4 to 6 servings.

butter, curry powder, onion, flour, salt, pepper, chicken broth, turkey, lemon peel, long grain rice, cashew nuts, pimiento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=449261 (may not work)