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