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Turkey Farmers of Canada

Curried Turkey Thighs

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Course: Supper
Ingredients Method

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

Method
 

  1. In a large non-stick skillet, heat oil over medium-high heat.
  2. Add turkey cubes and cook for 3-5 minutes until browned.
  3. Remove turkey from skillet and lower heat to medium.
  4. Sauté garlic and onion for 2 minutes.
  5. Add 15 mL (1 tbsp) water if pan dries out.
  6. Add all seasonings, mixing well.
  7. Pour in broth, stirring constantly.
  8. Heat to boiling, then return turkey to pan.
  9. Reduce heat to low. Cover and simmer approximately 1 hour, until turkey is tender.
  10. Add apricots and pepper and cook for 5 minutes.
  11. In a small bowl, mix together cornstarch and water.
  12. Add to turkey mixture. Bring to a boil, stirring constantly until thickened.
  13. Serve over rice.