Main Courses

Turkey Curry

When I was small, curry meant one thing: a small glass jar filled with gold powder labeled “curry.” So, naturally, I thought that this was the only curry. As were the other things found in small glass jars, dried dill and mint leaves and the small dimpled dots of black pepper. Which of course is not true at all, there are as many curries as there are ways to make barbecue sauce. This one starts with  paste made with fragrant cardamom, fresh shallots and chilies, which is poured over turkey in a crock pot – because new year, new dedication to a svelter you, am I right? This would just as well with chicken or pheasant I imagine. Or, this might be the perfect paste to rub on fish on the grill.

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Turkey Curry

4 shallots, skins removed and roughly chopped

1 lemon, juiced and zested

1 thumb-sized piece of ginger, grated

10 small red chilies, crushed

1 tablespoon salt

1 teaspoon pepper

3 teaspoons powdered cumin

2 teaspoons powdered cardamom

1/2 teaspoons powdered cloves

2 teaspoons powdered coriander

2 pounds turkey breast, chopped into bite-sized pieces

1 14 oz can coconut milk

2 onions, diced

2 cups chicken broth

1/4 cup masa flour (optional)

Dump the shallots, the lemon juice and zest, the grated ginger, the chilies, the salt, pepper, cardamom, cumin, cloves and coriander into a blender and blend until you have a uniform paste.

Dump the paste, the turkey, the chicken stock and the onions into a crock pot and cook on low for 4 hours. Add the coconut milk and the masa (if using) and cook for another 30 minutes.

Serve on rice with cashews.

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