One pot. Those are words to my ears these days. With a newborn baby and a toddler running around I try to think of dishes that can limit my time in the kitchen, maximize my time with my family and still make a delicious meal the whole family can enjoy. And if there’s barely any cleanup? Well that’s just a win win right there for me.
One pot. Those are words to my ears these days. With a newborn baby and a toddler running around I try to think of dishes that can limit my time in the kitchen, maximize my time with my family and still make a delicious meal the whole family can enjoy. And if there’s barely any cleanup? Well that’s just a win win right there for me.
This is one of my absolute favorite dishes to make. I mean, like in the entire world. There’s something about this recipe that does something to my mind, belly and soul that I just can’t explain. It’s rich, aromatic, full of flavor and heavy on the spice and is darn right tasty. I might actually lick the pan on this one.
Your house will be filled with the smells of a creamy curry sauce and the sizzling sounds of those beautiful wild turkey things in the pan. I love to utilize the dark meat of the thigh in this recipe as it’s the perfect texture for this dish and they are such a resilient cut of meat. By all means use breasts if you have them but be careful not to overcook and dry them out. Make sure to have plenty of naan bread to soak up all the leftover sauce in your bowl.
Enjoy!
Author:
Justin Adams
Ingredients
For the Turkey Marinade
1 1/2 lb boneless and skinless turkey thighs, breasts or cutlets cut into bite-sized pieces
1 cup plain yogurt
1 1/2 tablespoons minced garlic
1 tbsp ginger (fresh or powder)
2 tsp garam masala powder
1 tsp turmeric powder
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
For the Sauce
2 tbsp vegetable/canola oil
2 tbsp butter
1 onion
1 tbsp minced garlic
1 tbsp minced ginger
1 1/2 tsp garam masala
1 1/2 tsp ground cumin
1 tsp turmeric powder
1 tsp ground coriander
14 oz can of tomato sauce
1 tsp chili powder
1 tsp salt
1 1/4 cups heavy cream
1 tsp brown sugar
Fresh chopped cilantro for garnish
1 Cup of basmati rice
Directions
In a bowl, combine turkey with all of the ingredients for the marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
Heat oil in a large cast iron skillet or pot over medium-high heat. When sizzling, add turkey pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3-4 minutes on each side. Remove and set aside. (You will finish cooking the turkey in the sauce.)
Melt the butter in the same pan. DO NOT RINSE OR CLEAN THE PAN OUT. You’re gonna want all that flavor from the turkey.
Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 30 seconds until fragrant, while stirring occasionally careful not to burn the spices.
Pour in the tomato sauce, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
Stir the cream and sugar through the sauce. Add the turkey and its juices back into the pan and cook for an additional 8-10 minutes until the turkey is cooked through and the sauce is thick and bubbling. If you’d like a thinner sauce then add a little water.
