Curried Turkey Thighs
Ingredients
- 454 g 1 lb boneless, skinless turkey thigh, cubed
- 15 ml 1 tbsp vegetable oil
- 2 cloves garlic minced
- 1 medium onion sliced
- 5 ml 1 tsp curry powder
- 2 ml 1/2 tsp cumin
- 2 ml 1/2 tsp chili powder
- 2 ml 1/2 tsp paprika
- 1 ml 1/4 tsp dry mustard
- 1 ml 1/4 tsp cinnamon
- 1 ml 1/4 tsp powdered ginger
- 175 ml 3/4 cup canned turkey or chicken broth
- 175 ml 3/4 cup water
- 125 ml 1/2 cup dried apricots, sliced
- 125 ml 1/2 cup sweet red pepper, chopped
- 15 ml 1 tbsp cornstarch
- 30 mL 2 tbsp water
- Cilantro or parsley for garnish
Instructions
- In a large non-stick skillet, heat oil over medium-high heat.
- Add turkey cubes and cook for 3-5 minutes until browned.
- Remove turkey from skillet and lower heat to medium.
- Sauté garlic and onion for 2 minutes.
- Add 15 mL (1 tbsp) water if pan dries out.
- Add all seasonings, mixing well.
- Pour in broth, stirring constantly.
- Heat to boiling, then return turkey to pan.
- Reduce heat to low. Cover and simmer approximately 1 hour, until turkey is tender.
- Add apricots and pepper and cook for 5 minutes.
- In a small bowl, mix together cornstarch and water.
- Add to turkey mixture. Bring to a boil, stirring constantly until thickened.
- Serve over rice.
