Ontario turkey is the star of this hearty, mildly spicy stew. Caribbean curries are generally a vibrant yellow thanks to the extra turmeric. Serve with rice, naan or roti.
Preparation time
30 minutes
Marinating Time: 30 minutes or overnight
Ready in
2 hours
Cooking Time: 60 minutes
Makes
6 servings
Ingredients:
- 1 kg boneless skinless Ontario Turkey Breast, cubed
- 3 tbsp (45 mL) mild curry powder
- 2 tsp (10 mL) minced fresh gingerroot
- 1 tsp (5 mL) each ground turmeric and dried thyme leaves
- 15 whole allspice berries or 1/2 tsp (2 mL) ground allspice
- Crushed red pepper flakes, to taste
- Salt and pepper
- 2 tbsp (25 mL) vegetable oil
- 4 cups (1 L) 1-inch (2.5 cm) diced Ontario Yellow Fleshed Potatoes
- 3 cups (750 mL) 3/4-inch (2 cm) pieces Ontario Carrots
- 6 cloves Ontario Garlic, sliced
- 1 Ontario Onion, diced
- 4 cups (1 L) no salt added chicken broth (approx.)
Instructions
In medium bowl, combine turkey, curry powder, ginger, turmeric, thyme, allspice, red pepper flakes and pinch each of salt and pepper. Stir to coat. Marinate for 30 minutes or cover and refrigerate overnight.
In Dutch oven, heat oil over medium-high heat. Add turkey, stir until lightly browned, 6 to 8 minutes. Add potatoes, carrots, garlic and onion. Season with salt and pepper. Cook stirring occasionally until onions soften, 4 to 6 minutes. Add enough broth to cover by 1/4-inch (5 mm). Bring to boil; reduce heat to gentle simmer. Cook, uncovered, for 45 minutes until sauce has thickened.
Tip: To serve the curry more like a soup, cut ingredients smaller and double the quantity of broth.
Nutritional Information:
1 Serving
- Protein: 44 grams
- Fat: 6 grams
- Carbohydrate: 25 grams
- Calories: 338
- Fibre: 4 grams
- Sodium: 220 mg
