Turkey Curry With Rice Recipe

Ingredients

1-1/3 cups chicken broth2 tablespoons curry powder2 tablespoons minced fresh cilantro3 garlic cloves, minced3/4 teaspoon salt1/2 teaspoon ground cardamom1/2 teaspoon pepper3 medium carrots, thinly sliced1 medium onion, finely chopped1 package (16 ounces) frozen cauliflower, thawed3 cups chopped cooked turkey1/2 cup mango chutney2 teaspoons all-purpose flour1 cup coconut milk4-1/2 cups hot cooked riceAdditional mango chutney, optional

Preparation

In a large saucepan, mix the first 7 ingredients. Add carrots and onion; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 3-5 minutes. Add cauliflower; cook, covered, until vegetables are tender, 4-6 minutes longer.

Stir in turkey and chutney; heat through. In a small bowl, mix flour and coconut milk until smooth; stir into turkey mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Serve with rice and, if desired, additional chutney.