Turkey Rajah Recipe
How can anyone not agree with me that this Turkey Rajah is simply delicious? Poultry is the most important ingredient in Turkey Rajah. Serve this tasty Main Dish as often as you like! This Turkey Rajah is too good to be missed.
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.
