I like turkey, I always think of it as a cross between meat and poultry. I always enjoy using turkey for doing dishes that need that little bit extra cooking time as it does it disintegrate but certainly does not take as long as mutton.
I do like to use the turkey a lot for my casseroles, my tagines and obviously currys.
I’ve used Turkey here to do a simple curry. I’ve added mooli because I always enjoy having a type of vegetable in my meat or poultry curries. I know it may not be for everybody but if you want to use another alternative you can use potato which is universally liked by everybody. But play around, experiment and try it with a vegetable that you do like first and then explore with vegetables that intrigue and entice you.
5 turkey breasts escalopes cut into bite size pieces.
1 mooli cut in cm slices then half
2 onions finely chopped.
2 tsp garlic minced
1 tsp ginger minced
1 large tomato chopped
1 tbsp dried Kasuri methi leaves
2 tsp salt
4 tbsp oil
1 cinnamon stick
1 tej patta (Indian bay)
3 pepper corns
1 tsp turmeric
1 tsp chilli powder
1 tsp coriander powder
1 tsp cumin
1 tbsp Curry Club Bassar ( if you don’t have Bassar you can use any good curry powder)
Big handful fresh coriander chopped
1 tsp caremalised red onion chutney.
1 tsp pepper
Half tsp cinnamon powder
Heat your oil in your pan, when hot add your whole spices and wait till they sizzle and get aromatic.
Add your onions, fry for a good few minutes then add your garlic/ginger and of salt. Continue to cook this for few minutes.
Add half cup of water, cover on low cook till water has evaporated. Now add fresh tomatoes, green chillies, coriander stems, mix well and cover cooking further on low covered for few minutes.
Add your powdered spices. Stir and cook abit, keep an eye on it so it doesn’t burn.
Add quarter cup water, cook out water, add further quarter cup and wait till water evaporates.
Next add your turkey. Mix and cook this for few minutes. Add your mooli, stir well and cook again on medium. Add the onion chutney and mix in.
After about 5 minutes add 1 cup of water and simmer on low, gently, covered till both mooli and turkey is cooked and oil surfacing.
Serve with rice, naan bread, Paratha or chappatis, whatever you fancy with an onion and tomato salad.
Try using turkey leg, it won’t dry and cooks better.
Make sure cook out your spices well.
Cook your turkey on medium to low when braising with lid on.
Step by step picture’s below.
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