Turkey Curry Bombay

1/4 cup butter
2 cups cooked and cubed turkey or chicken
1 medium onion, minced
1 tbsp curry powder
1/4 cup chutney
1/4 cup sherry
Bombay Sauce (recipe follows)
2 California avocados, halved, seeded and peeled
crumbled bacon
peanuts or toasted coconut, optional

Bombay sauce:
2 tbsp butter
2 tbsp flour
1/2 tsp each pepper and paprika
1/4 tsp salt
3/4 cup milk
1 cup shredded mild cheddar cheese

Melt butter in a medium frying pan. Saute turkey and onion until lightly browned.

Add curry powder; continue to saute. Stir in chutney and sherry.

Pour Bombay Sauce into turkey mixture and place over low heat to warm through

Spoon into each avocado half. Garnish with bacon, peanuts or coconut and serve.

Bombay Sauce Preparation
Melt butter in saucepan; add flour, pepper, paprika and salt and mix well. Whisk in milk until smooth and cook over low heat until thick and bubbly. Stir in cheese.

Servings: 4
Source: California Avocado Commission