Recipe

Spicy Turkey Kuzhambhu Recipe

Add Step-by-Step Photos	Vvskgn / All my dishes 2 years ago Here is a great idea for the left over Turkey. This recipe can be made with Chicken too. I thought I'll post this recipe to help you folks with the left over Turkey. Can be served with Rice, Naan or Roti Prep:15m Cook:45m Servings:4	Vvskgn
	turkey spicy indian pepper stew kind tangy side dish for rice

Does this look good? Yeah! / Nope

Recent Gawkers

gobo

mrswolco

jemison

tilgidh

karen132

vainwi

vermontd

katharon

hiddenpo

rosiek

Ingredients

Turkey with bones-1 pound (Turkey with bones tastes better)

For gravy paste:- (To be roasted and ground with warm water)

1 handful- Unsalted peanuts

1/2 tsp Black peppercorns,

1/2 tsp fennel seeds

1/2 tsp Coriander seeds

4-Dry red chillis (1 for Tempering)

2-Medium Onion (1 roughly chopped for the gravy and 1 sliced for saute)

1 Tomato- roughly chopped,

3 Thai chillis ,

3-Garlic

1/2 "Ginger

Curry leaves- 5 ( 2 for Tempering)

4 tblsp- Unsweetend Coconut grated

1"-Cinnamon stick,

3 Green cardamom

Salt-1 1/2 tbsps

Oil-5 tbsps

Cilantro-1/2 cup for garnish

1/4 tsp Tumeric

1/4 tsp Mustard seeds-Tempering

1 tbl.sp Lemon juice

1 tbl. sp Tamarind pulp or paste

Brown sugar- 1/2 tsp.

1& 1/2 - 2 cups Hot water for dilution.

Marinade:

Marinate the cut left over turkey with a pinch of tumeric, Red chili powder, salt and lemon juice for atleast 20-30 min.

Directions

1. In a warm pan, pour little bit of oil to saute the gravy items.

2. Start with Cinnamon stick, Cardamom pods & then the fennel seeds.

3. Then add the raw peanuts, roast well.

4. Then add garlic, ginger and then onion. Saute for a sec. adding a pinch of salt.

5. Then add Peppercorns, Coriander seeds, Curry leaves, Red chilies. Roast well.

6. Then add the shredded coconut, saute for a second and take it out of the heat.

7. Cool for a few min. and grind it in a blender with warm water to a smooth paste along with chopped tomatoes and keep it aside.

8. In a another wide sauce pan, add a the rest of the oil, once warm add Mustard seeds, once it starts spluttering add the curry leaves. Break the red chillies and add to it.

9. Add the rest of the tumeric and then add the sliced onions.

10. Now add the marinated Turkey and saute well.

11. Add 1 & 1/2 cups of hot water, then the tamarind pulp, salt and sugar.

12. Boil well for 10 min.

13. Reduce the heat and add the ground gravy mixture.

14. Mix well and bring up the heat to medium high.

15. Once it starts to bubble well, check for seasonings.

16. If its too thick add a little more water.

16. Let it simmer for 35 min. at medium high.

17. Add chopped cilantro, mix well and turn off the heat after a min.

18. You can leave it in the warm stove. It will only enhance the taste.

NOTE:

1. Its a super spicy, tangy dish to go with steamed rice. This recipe is great done in a pressure cooker. The meat literally falls apart when you cook it this way. If you do it in the pressure cooker this dish can be done in 20 min.

2. Always use hot or warm water to cook and grind. It keeps the dish from spoiling. Use caution while grinding!!

3. If you are going to prepare this dish with fresh Chicken or Turkey you have to marinate it overnight.

4. It can be done in a Crock pot too.

I know its elaborate but its worth the effort. Enjoy & Good eats!

Not quite what you're looking for? See more Main Dish / Turkey

Or see more just like this

Comments

crystalwaters 2 years ago said:
Wonderful recipe, thanks for sharing ~ have bookmarked for future reference! :-)

nakedchef 1 year, 12 months ago said:
Fantastic recipe
sounds difficult but I'll try, thanks

vainwi 1 year, 10 months ago said:
This sounds really good - is this Indian?

jemison 1 year, 1 month ago said:
Sounds great, but some of the things are not readily available such as green cardamom, curry leaves, and Thai chilis. Are there any substitutions?

Add a Comment