Turkey & Cranberry Curry
Heat the oil in a large saucepan. Fry the onions gently until they are soft and just beginning to colour. Stir in the flour, Curry Powder and salt. Cook the mixture gently for 1 minute.
Remove the pan from the heat. Blend in the milk and the chicken stock. Chop the turkey roughly and add it with the cranberry sauce to the mixture in the pan. Bring the curry to the boil, stirring constantly. Reduce the heat, cover the pan and simmer for 30 minutes.
Core and slice the apples and stir them into the curry 5 minutes before the end of cooking time.