Turkey Thigh Curry with Toasted Cashews and Cilantro
Cook time: 1 hour 15 minutes
Makes: 6-8 servings
- 2 boneless and skinless Ontario turkey thighs (about 2lb), cut into roughly 2-inch pcs
- ¼ cup (60 mL) olive oil
- 1 tbsp (15 mL) dark sesame oil
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 2 Thai chilies, seeded and very finely diced
- 2 tbsp (30 mL) fresh ginger, minced
- 2 tbsp (30 mL) paprika
- 1 tbsp (15 mL) garam masala
- 1 tbsp (15 mL) ground cinnamon
- 1 tbsp (15 mL) ground coriander
- 1 tbsp (15 mL) ground cardamom
- ½ cup (125 mL) toasted cashews, chopped
- 2 cups (500 mL) tomatoes, diced
- 2 cups (500 mL) 10% cream
- 1/3 cup (70 mL) unsalted butter
- salt and pepper to taste
- 1 bunch cilantro, chopped
- 1 lime cut into wedges
Season the turkey thighs with salt and pepper.
Pour the olive oil and sesame oil into a large pot and place over medium-high heat.
When hot, add in turkey thighs and sear to brown on all sides.
Remove the turkey from the pot and reserve.
Lower your heat, add in onions, garlic, chili and ginger and cook for 2 minutes.
Stir in paprika, garam masala, cinnamon, coriander, cardamom and toasted cashews. Cook for an additional 3 minutes, while stirring constantly.
Add tomatoes and cream, bring to a simmer. When simmering, add the seared turkey to the sauce, cover and turn the heat to medium-low.
Simmer until the turkey is cooked through and an internal temperature of 160°F (75°C).
Stir in butter and adjust seasoning with salt and pepper.
Finish with chopped cilantro and serve with lime wedges.
Wine pairing: Inniskillin Reserve Riesling
Recipe courtesy of Tim Mackiddie (Inniskillin Estate Winery, Niagara-on-the-Lake)