SPICY TURKEY CHOPS (INDIAN CURRY)

I wanted to try making turkey chops with Indian curry. It came out well.

For this recipe I bought 2 pounds of turkey breast tenders from my local grocery.

INGREDIENTS

2 pounds of turkey breast tenders

FOR THE MARINADE

2 tablespoons of garlic paste

1 teaspoon of garam masala

1 teaspoon of curry powder

1/2 teaspoon salt

1/4 teaspoon meat tenderizer (optional)

1/4 teaspoon clove powder

1/4 teaspoon cinnamon powder

1/4 teaspoon cardamom powder

1/4 teaspoon cayenne pepper powder or red chili powder

1 teaspoon cumin powder

1 teaspoon fennel powder

FOR SAUTE

1 inch piece of ginger julliened

7 cloves of garlic sliced thin

1 red onion or 2 big shallots sliced thin

1 serrano deseeded and sliced thin of you can also use any kind of green chilis

FOR MAKING A PASTE

1 medium tomato or 2 small tomatoes

1/2 red onion

FOR GARNISH

1/2 cup chopped coriander /cilantro leaves

juice of 1/2 lemon

2 tablespoons of heavy cream or thick coconut milk

1 tablespoon of black pepper seeds broken into bits

FOR SEASONING

2 bay leaves

2 star anise

4 tablespoons of olive oil and 2 tablespoon of Ghee (clarified butter)

PREPARATION

Chop the turkey meat to desired pieces.

Add all the ingredients for the marinade in a deep mixing bowl and mix them into a paste.

Now add the chopped turkey pieces in the paste and mix them well and keep them aside for 30 minutes.

Now heat a deep frying pan in medium high heat . Add 2 tablespoons of oil and saute the ginger, garlic, sliced green chili and sliced onions till they turn brown. Remove them into a bowl and keep aside.

In a blender chop and add the tomatoes and half of the red onion to make a paste. Make the paste and keep it.

Now in the same pan that you have sautéed the ginger, garlic and onions, add another 2 tablespoons of oil and when the pan is hot add the marinated turkey into the pan and in medium high heat saute the turkey meat till it turns a pale color.

Remove the turkey from the pan and transfer into a pressure cooker or instant pot with 1/2 cup of water and cook for just 10 minutes.

Now in the same pan add ghee and the bay leaves and star anise and allow them to fry for a minute. Now add the tomato-onion paste from the blender jar, pour 2 tablespoons of water and allow the paste to cook. Close the pan slightly to allow for the steam to move out.

When the paste is getting thicker, add the cooked turkey from the pressure cooker or instant pot, mix them well and allow the curry to cook in medium heat. Keep the lid of the pan closed.

Remove the lid and stir the mixture now and then. Adjust the salt according to your taste.

As the gravy starts to thicken add the broken black pepper and the sauteed ginger, garlic, onion and chili slices and the juice of half a lemon to the curry. Mix them all together and allow them to cook and thicken.

When the oil starts coming to the top , the dish is ready. Now add the 2 tablespoons of coconut milk or heavy cream and mix well.

Switch off the heat. Garnish with chopped cilantro leaves and transfer the turkey chops to a dish and enjoy with your favorite bread or rice.

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