Turkey Curry and Red Chard

turkey curry and red chard.blog

The remains of this delicious meal were still in the refrigerator when dinnertime rolled around last night, so I made a fresh batch of rice and reheated the curry. This time around I put in additional curry paste, and enough home made bone broth to make more sauce than before. That was super good, too, and I’m not terribly fond of curry. It was “just right”. There is still enough left for one person to have a good-sized lunch, or a side dish for two.

I probably won’t make it into a pizza, though! ;->

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About judilyn

RV'er, foody, caregiver, knowledge seeker
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8 Responses to Turkey Curry and Red Chard

  1. gypsy97 says:

    I love everything in this dish except the curry, which I can’t eat since my gallbladder has been removed. Maybe I could use the same ingredients but a different type of seasoning that isn’t too strong.

    • judilyn says:

      You could try the powdered curry spice that I sent to you. It is very mild, producing more of a “yellow rice” dish than a true curry. I used a much heartier curry paste in this dish, and it was much stronger than that which the powder produces.

  2. taphian says:

    fantastic food, Judie

  3. LFFL says:

    That chard! It’s hard for me to eat it. It has to be cooked and seasoned especially well.

    • judilyn says:

      I just steam the chard, but it takes a while. It’s not as quick as spinach, but not as long as collard greens. All three are super good in my book.

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