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Flavorful Madras Meal

June 08, 1989

In Madras Turkey with New Delhi Rice, meaty turkey drumsticks are simmered until tender, then the meat is stripped from the bones and added to a creamy curry sauce.

The assertive flavor of curry powder, a mixture of turmeric, cumin, coriander and cayenne pepper, works wonderfully with the subtly flavored turkey. Serve with a cardamom-scented rice sweetened with currants.

MADRAS TURKEY WITH NEW DELHI RICE

3 pounds turkey drumsticks

2 green apples, peeled and chopped

2 stalks celery, chopped

1 onion, sliced

2 tablespoons butter or margarine

3 tablespoons curry powder

1 cup chicken broth

1 cup whipping cream or half and half

Salt, pepper

3 green onions, chopped

New Delhi Rice

Poach turkey in enough water to cover, 1 1/2 hours or until tender. Remove meat from bones and cut into bite-size pieces and reserve. Saute apples, celery and onion in butter. Add curry powder, turkey meat, broth and cream. Simmer 30 minutes. Season to taste with salt and pepper. Top each serving with green onions. Serve with New Delhi Rice. Makes 6 to 8 servings.

New Delhi Rice

4 cups water

2 cups rice

3/4 cup currants

3/4 teaspoon ground cardamom

Bring water, rice, currants and cardamom to boil in saucepan. Reduce heat and simmer, covered, 20 minutes.

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