Caribbean-Style Turkey Potato Curry Ontario turkey is the star of this hearty, mildly spicy stew. Caribbean curries are generally a vibrant yellow thanks to the extra turmeric. Serve with rice, naan or roti. Preparation Time: 30 minutesMarinating Time: 30 minutes or overnightCooking Time: 60 minutesServes 6 1 kg boneless skinless Ontario Turkey Breast, cubed3 tbsp (45 mL) mild curry powder2 tsp (10 mL) minced fresh gingerroot1 tsp (5 mL) each ground turmeric and dried thyme leaves15 whole allspice berries or 1/2 tsp (2 mL) ground allspiceCrushed red pepper flakes, to tasteSalt and pepper2 tbsp (25 mL) vegetable oil4 cups (1 L) 1-inch (2.5 cm) diced Ontario Yellow Fleshed Potatoes3 cups (750 mL) 3/4-inch (2 cm) pieces Ontario Carrot6 cloves Ontario Garlic, sliced1 Ontario Onion, diced4 cups (1 L) no salt added chicken broth (approx.) In medium bowl, combine turkey, curry powder, ginger, turmeric, thyme, allspice, red pepper flakes and pinch each of salt and pepper. Stir to coat. Marinate for 30 minutes or cover and refrigerate overnight. In Dutch oven, heat oil over medium-high heat. Add turkey, stir until lightly browned, 6 to 8 minutes. Add potatoes, carrots, garlic and onion. Season with salt and pepper. Cook stirring occasionally until onions soften, 4 to 6 minutes. Add enough broth to cover by 1/4-inch (5 mm). Bring to boil; reduce heat to gentle simmer. Cook, uncovered, for 45 minutes until sauce has thickened. Tip: To serve the curry more like a soup, cut ingredients smaller and double the quantity of broth. Nutritional Information:1 ServingPROTEIN: 44 gramsFAT: 6 gramsCARBOHYDRATE: 25 gramsCALORIES: 338FIBRE: 4 gramsSODIUM: 220 mg – Printed with permission from Foodland Ontario
Caribbean-Style Turkey Potato Curry
