Mamado curry turkey

  • Preparation: 3 hrs
  • Cooking: 2 hrs
  • Portions: 8


    1 turkey approx 3.5 kg

    2 carrots cut into pieces

    2 celery cut into pieces

    2 onions cut into quarters

    2 bay leaves

    1 tsp of savory

    1 tsp of salt

    10 tsp of flour

    ½ cup of butter

    4½ cups of turkey broth

    ½ cup of sherry

    ¼ tsp of saffron

    1 tsp of curry powder or paste

    1 minced garlic clove (optional)

    1 tsp of olive oil

    100 g (3.5 oz) of oyster mushrooms, thinly sliced

    150 g (5.5 oz) of shimeji mushrooms (discard its common base)

    150 g (5.5 oz) of button mushrooms

    1 cup of blanched grapes

    1 cup of slivered almonds lightly roasted

    salt and pepper



Put turkey, onions, carrots, celery, bay leaves, savory and 1 tsp of salt in a casserole, add 5 cups of water so as to cover completely; cover and brimg to a boil; lower the heat and simmer until the turkey is cooked (approx. 2 hrs).

Remove the turkey, filte the broth and let cool; skim the broth; remove skin and bones; cut the turkey into cubes.

In a pan, sauté the mushrooms in oil; add salt and leave until brown; put aside.

In another casserole, melt the butter, add the flour, the curry powder and a dash of saffron; stir for 5 minutes on medium high heat; add the broth, the sherry and the blanched grapes; cook, stirring constantly until the sauce is smooth; add minced garlic if wanted; recxtify seasoning to taste.

Add 6 cups of diced turkey and the mushrooms.

Sprinkle with almonds, serve hot with wild rice, green vegetables and mango chutney.