Coconut Turkey Curry

This was tonight’s dinner. I was craving some kind of curry. Not the crazy-burn-the-inside-of-your-mouth-for-days kind of curry, but a full flavoured one with just a bit of heat. This could have used a bit more heat, in hind-site, but it would be a great dish to serve to those who swear they don’t like curry. The word curry congers up so many negative  ideas for so many people, which is a very unfair assessment. Curries are so complex and variable in colour, heat and flavour, you really can't paint them all with the same brush. This is a nice mild one, flavoured predominantly with garam masala and coriander. Feel free to add some cayenne if you want to spice it up a bit, I will be trying that next time for sure.

To make this a vegetarian dish, I think it would be great if you omit the turkey, and add 3-4 cups of cooked organic chickpeas after sauteing the onions, and then proceed with the recipe.

Coconut Turkey Curry

3 Tbsp butter, divided

1 T coconut oil

2 cups organic raw turkey thighs, cut into bite sized chunks

1 ½ cup diced onion (1 medium ish sized)

1 tsp ground coriander

2 tsp paprika

2 ½ tsp garam masala

1 tsp grated fresh ginger

1 tsp cinnamon

1 496 ml can of diced tomatoes (I like Eden)

2 Tbsp coconut sugar

1 400ml can full fat organic coconut milk

Salt to taste

Heat 1 tbsp butter and the coconut oil in a deep cast iron or other sauté pan over medium high heat. Sauté the turkey chunks until they are just starting to brown, approx 4-5 minutes (sauté in batches if necessary). Remove from pan to a heat safe plate, and set aside.

Add remaining 2 tbsp butter to pan, and sauté the onion until it starts to soften and brown, about 5 minutes. Add all of the spices to the pan and sauté with the onion for another minute or so, until they become fragrant.

Add the turkey back to the pan and mix well. Add the can of diced tomatoes, stir in and bring to a boil. Reduce heat and simmer for 15 minutes.

Add coconut sugar, coconut milk and then salt to taste, and simmer for another 10 minutes until the sauce thickens up slightly.

Serve over riced, mashed or roasted cauliflower if you are grain free, or basmati rice for a more traditional curry.