Turkey Curry In A Hurry Cooks Illustrated Recipes

Steps:

• Heat the oil in a large skillet over medium-high heat until just simmering.
• Add the onion, raisins, curry powder and salt and cook until the onion is softened, 5 to 7 minutes.
• Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
• Add the roasted vegetables, chickpeas, and water and cook, stirring frequently, until heated through, about 5 minutes.
• Stir in the turkey and peas and cook until heated through, 2 or 3 minutes longer.
• Remove from heat, stir in the yogurt and cilantro. Check for salt (to taste) and serve immediately.

Steps:

• Fry the onion and garlic in the oil, for about 5 to 10 minutes or until soft and well coloured.
• Add the rest of the ingredients and mix thoroughly. Simmer, stirring at regular intervals for about 15 to 20 minutes, do not allow to boil.
• Add the yoghurt if using and mix well; allow to heat up gently for about 5 minutes.
• Check the seasoning and adjust if necessary.
• Serve hot with steamed/boiled rice, this makes two generous servings.

Steps:

• Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.
• Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn't burn.
• Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.
• Add cream and chopped cilantro to the pot. Season with 1 1/2 teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.
• In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.
• Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.
• To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.

Steps:

• Lightly coat a skillet with cooking spray; saute celery and carrots until tender. In a bowl, mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk; mix until smooth. , Pour over vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, onion, garlic powder and curry powder; heat through, stirring occasionally. Serve with rice if desired.