Mughlai Turkey

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When I Googled this dish (its chicken version to be exact), one of the first things I found was that it is supposed to be for special occasions only, because it is so rich and thick and creamy. I think it’s safe to say that the first time I tried it definitely counts as a very special occasion –  it was a 1 month anniversary with my boyfriend. And he made it for me! I loved it straight away and I think a week doesn’t go by now that we don’t make it. So this is his recipe, but I made the dish on the photo myself and he approved it so you can trust my tips and tricks as well. 😉

Ingredients (serves 2 hungry people):
1 onion, finely chopped
Olive oil
400g turkey breast/thigh
1/3 to 1/2 glass of Blue Dragon red curry paste
1 can coconut milk or 1 pack cooking cream (you can substitute some with greek yoghurt)
30g almond flour
70 g sultanas
2-3 bay leaves
almond flakes for sprinkling

1. Heat a large pan with some olive oil. Add in the onions and cook until golden. In the meantime, cut the turkey into small pieces, about 2 by 2 cm.

2. Throw the turkey into the pan, season to taste and let in grill from all sides. It does not need to be cooked through at this point. If it is not, make sure you cook it for at least 20 minutes (follow the instructions under point 3 below). If you cook the turkey through at this point already, the cooking time under point 3 can be just 10 minutes.

3. Add the curry paste (about 1/3 to 1/2 of a jar, depends on how spicy you would like your dish to be), the coconut milk/cooking cream (if using cooking cream, add some water as well), the sultanas and the bay leaves. Cook at medium heat.

4. When it has had about 10 minutes, add the almond flour and cook for additional 10 minutes.

5. Serve immediately with basmati rice or quinoa and sprinkle with some almond flakes.


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