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It is almost Thanksgiving and I am so excited to share today's recipe! In honor of this very American holiday, mum and I decided to give an Indo-Fijian spin to some classic Thanksgiving ingredients. We were also inspired to create this recipe for folks who prefer to eat masaledar (full of masala and spices) food but still want to participate in Thanksgiving festivities. The older folk in my family usually prefer to eat curry over roasted turkey so we used to cook a full Thanksgiving feast and then also Indian food for the older folks. Everyone has their own spin on holidays and that is what makes America great. A collection of cultures and peoples.
Anyways, onto the recipe. This recipe loosely is based on Mum's Classic Chicken Curry recipe but with adjustments for turkey meat. We cooked with bone-in turkey thighs but you can use boneless meat or breast as well. First prep the turkey, as in, clean and cube meat. Next, heat up oil on medium heat. Once oil is hot, add your mustard seeds, cumin and curry leaves if you are using them. The seeds will sputter. Add diced onions and when edges start to brown, add garlic, ginger and chilies if using. Once aromatic, add the turmeric and garam masala. Let this cook until aromatic.
Then add turkey pieces. Add salt to taste. Mix well so turkey is thoroughly coated in the masala paste. Once turkey pieces start to brown and most of the liquid is cooked off, add water. Add enough water to cover most of the protein. This recipe creates enough of a gravy that this dish can be eaten over rice. You can also make this a bit more dry. Bring this mixture to boil then reduce heat and let liquid cook down until gravy is of desired consistency and meat is thoroughly cooked.
At the end of cooking, add chopped cilantro both as a garnish and for freshness and you now have yourself Turkey Curry! Serve over rice or with a flatbread like roti or pooris. See full recipe below complete with measurements! Happy Thanksgiving everyone!
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RECIPE: Serves 4 Prep time: 10 minutes Cook time: 30 minutes Ingredients: - 4 lbs of turkey thigh pieces
-1/2 cup olive oil
-1 tsp mustard seeds
-1 tsp cumin seeds
-handful of curry leaves (optional)
-1/2 cup diced onions
-3 tbsp crushed garlic
-3 tbsp crushed ginger
-1 tsp crushed Thai chilis (optional)
-3 tsp turmeric
-10 tsp garam masala
-2 cups water
-salt to taste
-handful of chopped coriander
Method:
Clean, cube and drain turkey pieces.
Heat up oil on medium flame. Add mustard seeds, cumin seeds and curry leaves if using. Once sputtering occurs, add diced onions. When edges are brown add garlic, ginger and chilis if using. Once this is aromatic and has browned, add turmeric and garam masala.
Add turkey pieces and salt to taste. Mix well. Cover.
Once liquid has cooked off, add enough water that most of the turkey is covered. Bring this to a boil.
Optional step: if turkey tastes too gamey, add 3 tbsp of tamarind water.
Cook until water has cooked down and gravy has thickened to the consistency you want. About 15 minutes.
Garnish with chopped cilantro.
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