Re: Can it be Curry?

My niece currently is living and working in Kolkata and is enjoying the local cuisine, along with going through the street markets and buying her own ingredients to cook. I could ask her for some easy recipes. (She's really been enjoying the fresh mangoes recently!)

Ellen, who made lots of golden greengage chutney last summer since she had a bumper crop and probably should make more curries now to use it up before the new crop comes in. But tonight is leftover Cincinnati-style chili, and the pasta is boiling. I use a Cooking Light recipe with turkey mince (ground turkey, as I can't digest beef), and, despite the number of ingredients in it, nobody should be intimidated. It's easy and tastes great.
http://www.myrecipes.com/recipe/cincinnati-turkey-chili-10000001918482/

And, yes, I serve it with cornbread. Here in Britain, I buy my cornmeal at a nearby South African shop, as it can be a challenge to find that product in a general supermarket here.