Quick Turkey Curry

2 Tablespoons (1/4 stick)  unsalted butter
1 1/2 cups chopped onion
2 Tablespoons chopped peeled fresh ginger root
2 cloves garlic, minced
1 tart green apple, cored, peeled, and chopped
3 Tablespoons all purpose flour (gluten free flour can be used)
2 1/2 Tablespoons curry powder
1 1/2 teaspoons ground cumin
3 cups canned low salt chicken broth
1 cup apple cider
3/4 cup whipping cream
1/4 cup mango chutney
1/4 cup chopped fresh cilantro
1 Tablespoon tomato paste
4 cups coarsely chopped cooked turkey
Steamed white or brown rice

Melt butter in heavy large skillet over medium high heat.  Add onion, ginger, and garlic.  Saute until onion is soft, about 10 minutes.  Add apple, then flour, curry powder and cumin.  Saute 3 minutes.  Gradually whisk in broth.  Add cider, cream, chutney, cilantro and tomato paste.  Bring to a boil. Reduce heat to medium.   Gently simmer until mixture thickens, about 20 minutes.  Add turkey and stir until heated, about 2 minutes.  Spoon curry over rice.

TIM'S NOTES:  If I remember correctly, this curry isn't as thick as I like.  I thicken it with a little cornstarch slurry (corn starch mixed with water) until it is about the consistency I want it.  I have made my own mango chutney in the past, though it is easier to buy it already pre-made.  I just like the quality of homemade better.  I will try to include a couple mango chutney recipes here that might be used.