Twelve Boy Curry Recipes

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TURKEY CURRY

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 19



Turkey Curry image

Steps:

  • Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the coconut oil and swirl to melt and coat the base of the pot. Add the onion, ginger, garlic, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
  • Add the tomato paste and stir to coat the vegetables. Add the curry powder, cumin, coriander and cayenne and stir to combine and toast the spices. Add the tomatoes, stock, and potatoes to the pot. Bring the mixture up to a boil, then turn the heat down to low, cover the pot and let simmer until the potatoes are very tender, about 25 minutes.
  • Add the turkey and peas to the pot and simmer until heated through, another 5 minutes. Turn off the heat and stir in the cream and lime juice.
  • Ladle the curry into bowls and garnish with the chopped cilantro. Serve with rice, if desired.

2 tablespoons coconut oil
1 yellow onion, diced
One 2-inch piece ginger, peeled and chopped
4 cloves garlic, chopped
1/4 cup chopped fresh cilantro stems (from 1 bunch), plus chopped fresh cilantro, for garnish
Kosher salt
1 tablespoon tomato paste
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
One 28-ounce can whole tomatoes
1 1/2 cups low-sodium turkey or chicken stock
1/2 pound russet potatoes, peeled and diced into 1/3-inch cubes
3 cups cubed turkey breast
1 cup frozen peas
1/4 cup heavy cream
2 tablespoons lime juice (from 2 limes)
Rice, for serving, optional

TWELVE BOY CURRY

Categories     Chicken     Dinner

Yield 6 Servings

Number Of Ingredients 13



TWELVE BOY CURRY image

Steps:

  • Melt butter in large skillet. Add onions, celery, and garlic; cook over medium heat until limp. Combine dry ingredients and add to onion mixture, stirring until combined over low heat. Slowly add stock and cream. Stir until smooth. Add chicken and heat until boiling. Let stand 1 hour and reheat (better yet, prepare one day ahead). Serve over hot buttered rice and any of the following condiments: Chopped hard boiled eggs Chopped onion Shredded coconut Chopped peanuts or cashews Sweet pickle relish Chutney Chopped green pepper Cjopped olives Orange marmalade Chopped crisp bacon Raisins Crushed pineapple

6 Tbsp butter
1 C minced onion
1 C chopped celery
4-5 cloves minced garlic
1/2 C flour
1-2 Tbsp curry powder
1 tsp dry mustard
1/2 tsp salt
1/4 tsp paprika
Dash cayenne pepper
1 1/4 C chicken stock
1 C light cream
1 3-lb chicken, stewed, cut into bite-sized pieces

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