For those who find your basic roasted turkey for the turkey holidays boring... a spicy alternative. Rice and pappadums round out this tasty treat.
Ingredients Vindaloo Paste (makes 1 recipe of this Vindaloo)
- 20 dried Arbol peppers, soaked in water then patted dry
- 1 tablespoon tarmarind, cut into small pieces
- 6 cloves garlic
- 1 thumb length (from second knuckle to tip) fresh ginger, cut into small pieces
- 1 teaspoon deggi mirch
- 4 tablespoons apple cider vinegar
- 2 thumb lengths cinnamon sticks
- 6 whole cloves
- 1 teaspoon cumin seeds
- 10 peppercorns
- 1 small star anise
- 1 teaspoon poppy seeds
Instructions for Vindaloo Paste
Lightly toast cinnamon sticks, cloves, cumin seeds, peppercorns, star anise and poppy seeds. In a spice grinder: grind all paste ingredients into a soft paste. This will take some time and patience. Add a drop or two of water if needed to make paste soft.
Ingredients Vindaloo Turkey (serves 4)
- Vindaloo Paste (see above)
- 4 large turkey breasts (about 2 pounds)
- 6 yellow onions
- 1 leek
- 3 tablespoons clarified butter (ghee)
- 1 litre chicken stock
- 15 dried curry leaves
Instructions for Vindaloo Turkey
Cut turkey into bite size pieces. Massage 2 tablespoons of Vindaloo Paste into the turkey and refrigerate for a couple of hours.
Chop onions and leek into small pieces. In large frying pan cook onions and leek in the clarified butter until brown.
Add remaining vindaloo paste to the onions. Cook for 5 more minutes.
Add Turkey to the onions and cook for 5 minutes. Add chicken stock and simmer until turkey is tender. (You may not need the full 1 litre of stock.)
Add curry leaves about 5 minutes before the end of cooking.