Turkey Curry

Thanksgiving has come and gone and much to my distress, my initial grand plan to post Thanksgiving recipes were undermined by time and hungry relatives. By the time we were done in the kitchen, the sun had set and I lacked the natural light to take the pictures. My backup plan of doing it the next day with leftovers didn’t come into fruition either as there wasn’t much left. Oh well, I’ll have to hope for better planning come Christmas time.

In the meantime, I settled for the idea of doing something with the leftover turkey, something completely different from the taste and flavor of a traditional Thanksgiving dinner; I decided to give it a little Indian twist and make a curry. This Turkey Curry has all the characteristics you would come to expect from a curry; heat and spiced flavor but I have also added the sweetness of raisins. Pair it with rice and you’ll have a unique dish from your Thanksgiving leftovers. Enjoy!

Turkey Curry

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• Author: The Cooking Jar
• Yield: 4 1x

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Ingredients

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• 1 lb. cooked turkey breast, cubed
• 1 tablespoon ghee
• 2 shallots, diced
• 2 teaspoons garlic, minced
• 1/2 teaspoon ginger, minced
• 3 cloves
• 1 cinnamon stick
• 3 green cardamoms
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 2 cups coconut milk
• 1 plum tomato, cut into wedges
• 1/2 cup raisins
• 2 tablespoons cashew nuts
• 1 teaspoon lemon juice
• Salt to taste

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Instructions

1. Over medium high heat, melt the ghee and saute the shallots, garlic, ginger, cloes, cinnamon stick and cardamoms until fragrant
2. Add in the turkey and stir to combine
3. Pour in 2 cups of coconut milk and mix well
4. Add cumin powder, coriander powder, chili powder, garam masala, turmeric powder and salt to taste. Simmer for 5 minutes
5. Grind the cashew nuts into a powder with a coffee grinder or pound it with a mortar and pestle
6. Add in cashew nut powder to thicken the curry and simmer for another 5 minutes, until the curry has thickened
7. Toss in the raisins and tomato wedges and stir gently to combine
8. Add lemon juice and mix well
9. Dish and serve hot