Wednesday, March 10, 2010

Recipe Wednesday - Turkey Curry

Cooking anything Indian for dinner is usually left to Biju.   There are, however, a couple of dishes that have become "mine."  Turkey Curry is one of them.  It is actually quite easy (which is why I can do it!).  The hardest part for most of you will be finding a store that carries all of the spices you need.  You cannot, for example, find Garam Masala at WalMart.  I suggest looking up Asian or Indian stores online and seeing what is available in your area (or w/in a half hour drive).  Luckily, we live just a few blocks from an Asian store.  Biju has about 3-4 different stores he uses.  He's decided which place has the best price on this, the freshest that, etc.  (Now that I've come back to finish this post, much later than when first started, I wonder if maybe you could use "curry powder" instead of Garam Masala.  It's worth a shot - and let me know how it turns out!)

So here is what I do when it is my turn to make grub:

2-3 Tbls. Canola Oil
Mustard Seeds- about half a tablespoon?
One onion - chopped
1 good sized spoon of Garlic-Ginger paste 
1/2 spoon of Garam Masala (more if you want it spicy)
1/2 spoon of red chili powder (more if you want it spicy)
1 spoon of Turmeric
1 spoon Cumin
1-2 spoons Corriander
1 can diced tomatoes
1 16oz. bag of frozen mixed veggies (carrots/peas/corn/green beans)
2.5 lbs ground turkey  (this is the size of tray that comes in the two-pack at Sams)

*About means that I never measure anything, I just toss it in. 
You can tailor this recipe to suit your tastes, so do whatever pleases you!  Try different veggies, a different meat, whatever. 

Heat a large skillet to medium, add the oil.  When oil is hot, add in the mustard seeds and wait for them to pop.  Then add your onion and cook until tender.  Add in your spices and let them cook a minute or two - stirring so they don't scorch.  Add in the diced tomatoes, stir, then the frozen veggies, stir, then plunk in the ground turkey (surely you could use ground beef or ground chicken if you like).  Mix it all together, cook for about a half hour or so, stirring occasionally to break up the meat and incorporate all the flavors.  Serve over rice.  (I also like adding a dab or two, or three, of plain yogurt.  This, to me, enhances the flavors, and also cools the spices if I made it too hot.)

 This makes up quite a bit, but we like making lots so we have enough leftovers for other meals, Biju's work-lunches, etc.  I don't believe we've frozen this, but I'm certain it would freeze well. 

If you have any questions, or if you try this recipe and have comments, please leave them in the comment section. 

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