Ginger Turkey Curry with Brown Rice
August 5th, 2009 | 
Author: 
This is a delicious curry recipe that is relatively easy to make. You will need some turkey stew meat (turkey breast with all the fat and skin removed), fresh ginger root, Anaheim chili pepper, onion, garlic, plain yogurt, fresh coriander (cilantro), chicken broth and some curry powder. We buy our curry powder by the pound because it is more economical than what is available in grocery stores.
This recipe makes about 4 servings. It can be served by itself, but is best when served over brown rice. This isn’t exactly a core food because it is made with a dairy product (yogurt) but it is still good. It is made with good, whole, natural foods.
Ingredients:
- 2 cups sliced onions
- 1 chopped green chili pepper (Anaheim chili)
- 1 tbsp. fresh ginger root, finely chopped
- 1 clove garlic, finely chopped
- 1 lb. turkey stew meat, bite sized pieces
- 1 tbsp. curry powder
- 1 cup chicken broth
- 1/4 cup chopped coriander (cilantro)
- 5 tbsp. plain yogurt
- cooked brown rice
Start by cooking the brown rice. Use a rice cooker or tightly covered pot. While the rice is cooking, slice the onions into thin slices. For large onions, you can quarter them first. Chop the chili pepper, then finely chop the ginger and garlic (peel the ginger root before chopping). Add the sliced onions, chopped chili pepper, garlic and ginger to a large skillet along with a tbsp or two of coconut oil or butter, then cook over a medium flame until the onions are soft and slightly translucent (about 10 minutes). Add water if needed to keep from burning.
Cut the turkey into bite size pieces and add them to the skillet along with the curry powder. Mix thoroughly and cook for about 2 minutes until the curry is distributed evenly and the meat is slightly seared.
Add the chicken broth to the skillet, bring to a boil and simmer for about 5 minutes. Do not overcook the turkey.
When the chicken broth and curry are a smooth consistency, turn off the flame add the yogurt and coriander (cilantro), then stir to thoroughly mix everything.
Serve in bowls over brown rice.
Shown below is a photo of all the ingredients: starting in back and going left to right – chicken broth, plain yogurt, cliantro (coriander), curry powder, turkey meat, onion, garlic clove, ginger root and Anaheim chili pepper. Start by cooking the brown rice. I like to use a rice cooker.
Next, cut up all the vegetables. Start by slicing the onion. This is a large onion so I am going to cut into quarters first.
Slice the onion into thin slices. This recipe works better with sliced onions rather than chopped onions. It makes for a better texture.
Now all the onions are sliced up…
Next, prepare the chili pepper by removing all the seeds and ribs.
Start by cutting off the end, then by slicing the pepper down the middle.
Scrape out all the seeds and ribs by hand.
Slice each of the pepper halves into long thin slices.
Arrange the slices into a bunch, then chop the pepper into small chunks.
Now the pepper is all chopped up …
Measure out the curry powder into a dish.
Measure out a cup of chicken broth …
Chop up the fresh coriander (cilantro). Fresh coriander goes bad real fast even when kept in the refrigerator, so only buy as much as you need.
Measure out the chopped coriander into a dish and set aside for now …
… Same thing for the yogurt … measure it out into a dish and set it aside for now …
Next, chop up the garlic clove and fresh ginger root. Here I am using a chopper, but you can do it just as easily with a good chef’s knife. Peel the ginger first.
Now the garlic and ginger is all chopped up ….
Cut the turkey meat into small bit sized chunks.
Now the meat is all chopped up and ready to go …
Now that the vegetables and meat have all been sliced and chopped and all the ingredients have been set aside in dishes, it’s time to cook. Start by adding a little butter or coconut oil to the skillet and then add the onions, chili pepper, garlic and ginger.
Cook over a medium flame stirring occasionally with a wooden spoon. Cook for about 10 minutes or so until the onions are soft and translucent.
Next, add the turkey meat …
… followed immediately by the curry powder. Keep cooking over a medium flame.
Stir everything together until the curry is evenly distributed and the meat is slighty seared. This should take about 2 minutes. Don’t overcook or burn the turkey.
Then add the chicken broth …
Cook for another 5 minutes or so. Again, don’t overcook the turkey. Cook until the sauce is of a smooth consistency.
Now turn off the flame and add the yogurt and coriander.
Stir everything together until all is thoroughly mixed. Now it is ready to serve.
Place some cooked brown rice into a bowl.
Cover with a serving of the cooked ginger turkey curry.
Posted in Curry Recipes, Healthy Eating, Healthy Meals, Heart Healthy Recipes | 
Tags: Curry Recipes, Healthy Cooking
