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Curried Turkey Thighs

Turkey Farmers of Canada
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Course Supper

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.