Serving suggestion: Serve curry with cooked whole grain brown rice and colorful seasonal vegetables and garnish with assorted toppings such as dried cherries, chopped nuts, coconut meat shavings and chopped scallions.
Chunks of Turkey are simmered in a flavorful and creamy, mood-soothing curry sauce. Turkey is a good source of tryptophan which is an essential amino acid that the body cannot make on its own but can get via eating foods that contains it. The body then converts tryptophan into serotonin. Serotonin is one of the brain’s key chemicals involved in regulating mood and emotions. A deficiency of serotonin is associated with depression.
Heat a heavy-bottomed large skillet until hot. Add the avocado oil to the skillet and swirl skillet around to coat the bottom with the oil. Add the onion, ginger and garlic; sauté until onion is soft, about 4-8 minutes.
Add apple, Mochiko flour, curry powder, cilantro and cumin; sauté for another 3 minutes.
Gradually whisk in tomato paste, broth, chutney, cider, and half and half or coconut milk.
Reduce heat to medium-low; simmer until mixture thickens – about 20 minutes.
Stir in the cooked turkey meat and simmer until mixture reaches 165° F throughout.