I got this recipe from a magazine in the early 80’s, but I don’t remember which one 🙂
This is not by any means an authentic Indian curry, but it is a good, quick fake and one of our favorites for using up Thanksgiving leftovers.
½ large onion (about 1 cup), chopped
1 Tbsp oil
1 can cream of chicken soup
1 cup cooked turkey or chicken
Curry powder to taste
- Saute onion in hot oil.
- Add soup & turkey.
- Add enough curry powder to make a nice yellow color, more if you want it spicier. Heat until bubbly.
- Serve over rice.
- Add condiments to taste.
chopped hard-boiled eggs*
sliced green onion
chutney or cranberry sauce
You can substitute shrimp for the turkey and/or cream of celery soup for the cream of chicken soup.
*Add eggs when cooking white rice – they will be done when the rice is – about 20 minutes when added to boiling water.