Turkey Curry with Pureed Yams Recipe
Ingredients
| 1 1/4 lbs. boneless dark turkey meat, skinned and cut into 1-inch cubes | ||
| Unsalted butter | 3 Tablespoon | |
| 2 small yams, peeled and cut into 1/2-inch cubes | ||
| Onions | 2 Medium, finely chopped | |
| Stalk celery | 1 , finely chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| 1/2 tsp. grated fresh ginger, or 1/4 tsp. ground ginger | ||
| 1/2 tsp. fresh thyme, or 1/8 tsp. dried thyme leaves | ||
| Curry powder | 2 Tablespoon | |
| Lemon juice | 5 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| black pepper | 1 | |
| 3 cups unsalted turkey or chicken stock | ||
| Golden Raisins | 1/3 Cup (16 tbs) | |
| Green peas | 1 Cup (16 tbs) | |
Directions
GETTING READY
1. In an medium size saucepan,
2. Bring 4 cups of water to a boil. Add the turkey to the boiling water and blanch for 1 minute and drain.
MAKING
1. Place a large, heavy-bottomed skillet, over medium heat and melt half of the butter.
2. When the butter starts frothing, add diced yams and cook them for 25 minutes, sautéing frequently, until they are tender and lightly browned.
3. Transfer the cooked yams to a food processor or blender and puree the yams to a smooth consistency sauce. Empty into a bowl and keep aside
4. In the same skillet, over medium-low heat, melt the remaining 4 1/2 teaspoons butter.
5. Add the onions, celery, garlic, ginger and thyme and sauté for 15 minutes, until the onions are soft and begin to brown.
6. Add the blanched diced turkey, curry powder, lemon juice, salt and pepper. Mix to combine well.
7. Pour in the stock, stir and cover the pan. Reduce the heat and simmer the curry for 45 minutes.
8. Add the raisins and the yam puree, stir to blend in.
9. Cover and cook for another 30 minutes, stirring occasionally, till the turkey is tender.
10. Add the peas to the curry and cook for 5 minutes more.
SERVING
11. Ladle the curry over a bed of steamed rice or serve in soup plates accompanied by bread.
12. Garnish with curry with ginger juliennes.
1. In an medium size saucepan,
2. Bring 4 cups of water to a boil. Add the turkey to the boiling water and blanch for 1 minute and drain.
MAKING
1. Place a large, heavy-bottomed skillet, over medium heat and melt half of the butter.
2. When the butter starts frothing, add diced yams and cook them for 25 minutes, sautéing frequently, until they are tender and lightly browned.
3. Transfer the cooked yams to a food processor or blender and puree the yams to a smooth consistency sauce. Empty into a bowl and keep aside
4. In the same skillet, over medium-low heat, melt the remaining 4 1/2 teaspoons butter.
5. Add the onions, celery, garlic, ginger and thyme and sauté for 15 minutes, until the onions are soft and begin to brown.
6. Add the blanched diced turkey, curry powder, lemon juice, salt and pepper. Mix to combine well.
7. Pour in the stock, stir and cover the pan. Reduce the heat and simmer the curry for 45 minutes.
8. Add the raisins and the yam puree, stir to blend in.
9. Cover and cook for another 30 minutes, stirring occasionally, till the turkey is tender.
10. Add the peas to the curry and cook for 5 minutes more.
SERVING
11. Ladle the curry over a bed of steamed rice or serve in soup plates accompanied by bread.
12. Garnish with curry with ginger juliennes.
Chef
