A rich coconut cashew based turkey stew to go sides with flatbreads. Easy and Exotic!
This is a sponsored post with Turkey Farmers of Canada. All ideas and opinions are my own.
Kurma
This dish is silky smooth, creamy, ultra thick and is deep in flavor. It is a south Indian style Kurma made with coconut, turkey and green chilies. We always make kurma at our home as a side dish for naan, paratha, and any type of rice. It is best even with plain store bought sandwich breads. Trust me, it is!
I always like to make curries at home; they make our home smell with aroma. I like making kurma as it is easy and quick to prepare.
Pair it with: You can have this turkey kurma with hot rice, Jeera rice or with Indian bread like naan, paratha or parotta.
THINK TURKEY:
I have partnered with Canadian Turkey to make some amazing dishes this year. I love the fact that when you eat Canadian turkey, you’re supporting Canadian turkey farmers. Creating delicious food and supporting our local communities is a great way to live our life.
Turkey is a versatile protein that can take on different flavors and be prepared in a lot of different ways – bake it, roast, grill, fry, slow cooker, pressure cook it, etc.
COOKING TURKEY:
The best way is to use a meat thermometer inserted into the thickest part of the turkey, without touching the bone:
The whole turkey is cooked at 170F (77C)
Ground turkey (Burgers, cutlets, meatballs, sausages) at 165F
Cuts (thigh, wings, and breast legs) at 165F again.
- For the pressure cooker / instant pot
- -250 grams Turkey
- -1 onion, finely chopped
- -1 Tomato, chopped
- -2 sprigs curry leaves, chopped
- -5 stalks mint leaves, chopped
- -4 cloves garlic, chopped finely
- -5 green chillies, slit
- -1 teaspoon red chilli powder
- -½ teaspoon turmeric powder
- -1 teaspoon coriander powder
- -1 teaspoon salt
- -1 cup water
- For the paste
- -⅓ cup fresh coconut
- -10 cashews
- -1 tsp Fennel Seeds
- Garnish
- -1 tbsp Coriander leaves, chopped finely
- ) Take all the ingredients listed under “for the pressure cooker”/ Instant pot (Set to 20 minutes → Rice) and add them to the cooker. Cover the pan and cook on medium for 20 minutes (about 15 whistles). Remove from heat and wait for the pressure to release.
- ) In the meantime, grind coconut, cashews and fennel seeds with a cup of water. Grind to a smooth paste. Set aside.
- ) Once the pressure releases, open the pan and put it on simmer. Add in the paste and simmer for 10 minutes.
- Garnish with chopped coriander leaves.
