Recipe: Turkey Kerala

This was a delicious dish and I plan on making it again and again. Since the turkey is put it bone and all it might be better to serve it carved up basically and then put back in. In the future I’ll do this because we sort of just picked off the bone from the pot, which worked out alright. This dish is not as spicy as it sounds and ends up with quite a savory flavor instead.

Turkey Kerala
Serves 8
  1. 3 large onions, diced
  2. 6 green chilies, diced finely
  3. 10-13 curry leaves, roughly torn or sliced (you can use thai basil if you can't find curry leaves)
  4. 2 tablespoon oil
  5. 5 tsp coriander powder
  6. 3 tsp chilli powder
  7. 1/4 teaspoons turmeric powder
  8. 1 teaspoons pepper
  9. 2 teaspoons garam masala
  10. 4 teaspoons ginger paste
  11. 4 teaspoons garlic paste
  12. 4 tomatoes, diced
  13. 3 tablespoons soy sauce
  14. 3 turkey thighs (about 4lbs of meat)
  1. Heat the oil in a large stock pot and fry the sliced onion, green chilies, and curry leaves until the onion becomes brown.
  2. Add all the spices, chopped tomato, soy sauce, and the turkey.
  3. Add 1/2 cup water and cover the pot, until boiling.
  4. Remove the cover two or three times and flip the turkey until it is roasted and the meat is falling off the bone, about 40 minutes.
Adapted from NDTV Food
Adapted from NDTV Food
Mab Made Food

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