We often have left over chicken or turkey, especially after the holidays. This has got to be one of the best recipes I’ve found for using up the leftovers. It is so flavorful, serve it with rice and garnish with yogurt, chutney, raisins and cashews. Just delicious!
4 generous servings
1 large onion, cut into chunks
1 red pepper, cored, seeded and cut into chunks
2 tsp olive oil
3 cloves garlic, peeled
1 inch piece of fresh ginger, peeled
1 jalapeno pepper, seeded and quartered
1 Tbsp curry powder
1 tsp ground coriander
1 cup chicken broth
¼ cup coconut milk
1 ripe banana, peeled and sliced
2 cups cooked turkey or chicken meat, cut into ½ inch dice
1 cup peas
¼ cup chopped fresh cilantro
1 ½ Tbsp fresh lime juice
¼ tsp salt
¼ tsp ground black pepper
Place the onions and red pepper in a food processor and pulse until just chopped. Heat the oil in a Dutch oven over medium heat. Add the onion pepper mixture and cook stirring, until soft, about 5-7 minutes.
Meanwhile drop the garlic, ginger and jalapeño into the food processor and process until finely chopped. Add the garlic mixture to the onions along with the curry powder and coriander; cook, stirring until fragrant, about 2 minutes. Add the chicken stock, coconut milk and banana.
Bring the mixture to a simmer, reduce the heat to low and cover. Continue to cook, stirring occasionally, until the bananas are very soft, about 10 minutes.
Mash the bananas to incorporate hem into the sauce. Add the turkey, peas, cilantro and lime juice and simmer until heated through, about 5 minutes.
Season with salt and pepper and serve.
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