Turkey Rajah Recipe
Ingredients
1 small turkey (or large roasting chicken)
75 ml(3floz)(1/3 cup)oil
5 ml (1 teaspoon) each salt, black
pepper, paprika
2.5 ml (1/2 teaspoon) powdered ginger
For the Rice:
225 g (1/2 lb) (1 cup) long grain rice
600 ml (1 pint) (2 1/2 cups) water
100 g (1/4 lb) (2/3 cup) diced pineapple
12 black grapes, halved and deseeded
rind 1 orange, cut in matchstick strips
For the Sauce:
1 onion, chopped
1 clove garlic, crushed
30 ml (2 tablespoons) oil
15 g (1/2 oz) (2 tablespoons) flour 5 ml (1 teaspoon) each turmeric and coriander
2.5 ml (1/2 teaspoon) each mustard powder and ginger
pinch each cinnamon and cayenne
6 cardamom seeds
600 ml (1 pint) (2 1/2 cups) chicken stock
15 ml (1 tablespoon) vinegar
15 ml (1 tablespoon) honey
15 ml (1 tablespoon) tomato
concentrate (paste)
juice 1 orange
Directions
1 Preheat the oven to 200°C, 400°F, gas 6.
In a roasting pan brush the turkey with the oil and rub the salt, pepper, paprika and ginger evenly into the skin.
Roast for 25 minutes per 450 g (1 lb), turning the oven down to 180°C, 350°F, gas 4 after the first hour.
2 Cook the rice in the boiling salted water until tender.
Rinse and drain.
3 Fry the onion and garlic in the oil for 4 minutes until soft.
Stir in the flour and fry 1 minute.
Add the spices, stir to blend and cook 1 minute.
Pour in the rest of the sauce ingredients, bring to the boil and simmer for 20 minutes until the sauce is thickened, stirring frequently.
4 When the turkey is cooked, mix the cooked rice with the pineapple, halved grapes and orange rind.
Place the roasted turkey in the middle of a large serving dish and arrange the rice around it.
Pour the sauce over the turkey, reserving some in a sauce boat.
Serve immediately with curry side dishes - yogurt, poppadums, sliced raw onion and fruit chutney.
Tip: The spices in this recipe can be replaced by commercial curry powder, if desired.
In a roasting pan brush the turkey with the oil and rub the salt, pepper, paprika and ginger evenly into the skin.
Roast for 25 minutes per 450 g (1 lb), turning the oven down to 180°C, 350°F, gas 4 after the first hour.
2 Cook the rice in the boiling salted water until tender.
Rinse and drain.
3 Fry the onion and garlic in the oil for 4 minutes until soft.
Stir in the flour and fry 1 minute.
Add the spices, stir to blend and cook 1 minute.
Pour in the rest of the sauce ingredients, bring to the boil and simmer for 20 minutes until the sauce is thickened, stirring frequently.
4 When the turkey is cooked, mix the cooked rice with the pineapple, halved grapes and orange rind.
Place the roasted turkey in the middle of a large serving dish and arrange the rice around it.
Pour the sauce over the turkey, reserving some in a sauce boat.
Serve immediately with curry side dishes - yogurt, poppadums, sliced raw onion and fruit chutney.
Tip: The spices in this recipe can be replaced by commercial curry powder, if desired.
Questions, Comments and Reviews
By Same Chef
Chef
