Curry Braised Turkey Thighs
- Ingredients
- 1 tbsp (15 mL) Vegetable Oil
- 2 tsp (10 mL) minced Garlic
- 8 oz (250 g) sliced Onions
- 1½ lb (750 g) boneless, skinless Turkey Thighs, cut into 1 ½"(3 cm) pieces
- 1 ½ cups (375 mL) degreased Turkey Stock
- 8 oz (250 g) large cubes unpeeled Apple
- 2 tbsp (25 mL) Curry Powder
- 1 tsp (5 mL) ground Cumin
- 4 oz (125 g) dried Apricots, sliced
- 1 tbsp (15 mL) Cornstarch
- 2 tbsp (25 mL) Water
- Directions
- In a large deep saucepan heat oil over medium heat; add garlic and onions. Cook and stir 3-5 minutes or until softened. Stir in turkey, turkey stock, apple, curry and cumin. Bring to a boil, cover and reduce heat. Simmer about 1 hour or until turkey is tender. Add apricots; mix starch and water together until smooth and stir into turkey mixture. Cook, stirring constantly until thickened. Garnish with chopped parsley or cilantro.
- Tip
- If making the dish a day ahead omit the apricots and add them just before reheating. Serve with cooked basmati or brown rice and raita (a cooling cucumber and yogurt salad).
