Angithi
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Turkey Curry
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Turkey drumsticks cooked in spicy red curry.
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| Servings |
4 |
| Prep. Time |
45 min. |
| Author |
Pallob Nag |
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Ingredients List:
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| -2 lb, cut into pieces Turkey Drumsticks | | | -1 inch Ginger | | | -5 pods Garlic | | | -1 medium Onion | | | -5 Green Chili | | | -10 stalk Cilantro | | | -1/2 tsp Salt | | | -2 tbsp Yogurt | | | -1 big, finely sliced Onion | | | -1/2 tsp Sugar | | | -2 tsp Red Chili Powder | | | -1 tsp Turmeric powder | | | -1/2 tsp Coriander Powder | | | -1 tsp Ghee | | | -1 tbsp Tomato Puree | | | -2 cups Water | | | -3 tbsp Cooking Oil | |
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Instructions:
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| 1. To make the marinade grind all the ingredients from Ginger to Cilantro. Strain all the juice from the ground paste and mix it properly with the turkey pieces. Add to the marinade salt and yogurt. Marinade for 1 hour or less | | | 2. Heat oil. Add the sugar. When the sugar turns light brown, add the sliced onion. Fry till light brown. | | | 3. Add the red chili, turmeric and coriander powder. Fry on medium heat for about 5 minutes. Add little water to prevent sticking. | | | 4. Add the marinated turkey along with the marinade. Cover and fry on high heat for about 10 minutes, stirring occasionally. Add the tomato puree. | | | 5. Reduce heat (medium) and fry till the oil starts separating on the sides of the pan (around 20 min). Be sure to keep stirring from time to time. Add water as necessary while frying if the meat starts sticking to the bottom of the pan. | | | 6. Once the turkey is fried properly, add 2 cups of water. Bring it to boil on high heat and then reduce heat and simmer for another 10 minutes. | | | 7. Garnish with freshly chopped cilantro. Serve hot with freshly cooked basmati rice. | |
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