Friday, January 11, 2008

Curried Turkey Wings - Kerala Style

TK-KS1 Friends, thanks for playing the guessing game.. Well, what else this can be ... with christmas festive season just gone.. this can be nothing else than the traditional North America Bird must for any big Festive Dinner - "Turkey".

Yes, there is'nt any home in the western world which doesn't have Turkey on the table for they festive feasts. Be it Thanks giving, Christmas or Easter the family dinner is complete only with "Turkey". Back home in our house we use to make curry with Turkey. So a few times I cooked turkey curry here in North America too. And all the times I made it in kerala style, with lots of Coconut and coconut milk. To my joy the RCI this month was Keral Cuisine. So decide to send this Turkey Wings Curry - Kerala Style as one of my entries for ">RCI - Kerala.

In south India, especailly in Tamil nadu, we get to taste the best NV food in Kerala Restaurants, its like they both go synonamous..Their Pepper Chicken Masalas, Fish Gravies etc...I have been cooking all these delicacies these days from when the RCI -Kerala is annouced.

TK-KS2 Cause turkey takes a long time to cook, cooking this in a Slow cooker Crock pot is the best. In my cause I was cooking a Christmas party dinner, so naturally the quantity was big, and my crock pot is not so big enough to hold the entire contents. So I didn't use my crock pot. But if you are not cooking for a big meal,Slow cooking will yeild good results.

2 lb Turkey Wings/Turkey breasts cut into big or medium size peices

Whole Spices:
1 tsp Fennel seeds
3 - 4 Cinnamon Sticks
6 - 8 Cloves
4-5 green Caradamon pods
2 Star anise
3 - 4 Bay leaves

For Curry:
2 Tbsp Oil
3-4 big size Onions,
4-5 Green Chillies
1 reem of Curry Leaves
1 Tsp Garlic paste
1 Tsp Ginger paste
1/2 cup Tomatoe puree/Tomatoe Paste or 2 big Tomatoes Chopped
Salt to taste

Masala Powders:
1/2 Turmeric powder
1 tsp Coriander powder
1 tsp cumin powder
1 tsp Chilly powder
1/2 tsp Garam masala powder.

For gravy:
1/4 cup yogurt
1 Tbsp Poppy Seeds(Ghas Khas) soaked in 4 Tbsp of water 2 to 3 hours and ground into a smooth paste.
1/4 cup Coconut Milk
1 cup Grated Coconut ground into a smooth paste

To Garnish:
1/2 cup coriander leaves.
1 Lime juice

1. In a heavy bottom pot, add oil after heated and then add all the whole spices after the oil is heats up. Fry till color of the spices changes.
2. Add Onions, green chillies curry leaves and cook until the onions turn translucent and fully cooked.
3. Add garlic and ginger paste fry a little.
4. Add tomatoes or tomatoe puree, cook well
5. Now add the turkey peices and salt , mix well.
6. Add all the masala powders except the garam masala powder. 7. Mix well to coat all the turkey peices with the seasoning and the malsalas.
8. Add yogurt, and mix again.
9.Keep adding required amount of water for the meat to cook well
For Slow cooking Place the entire contents into a crock pot, and cook for 4 -5 hrs..and then follow steps 11 - 15.
10. For regular cooking, allow the curry to cook an hour.
11. Check to see if the meat is tendor. At this stage the gravy may still be very watery.
12.Once the meat is tendor add the poppy seed paste, coconut milk and the ground coconut paste.
13. This makes the gravy thick at once. Cook for another 5 minutes or till the raw smell of the poppy seeds and the coconut is gone.
14. Garnish with finely chopped coriander leaves
15. Remove from heat and add the juice of 1 lime.

This can be served hot with the Italian hard crust bread or our Indian Chapati/Roti/Parota or any seasoned rice.

TK-KS3 This is one of my entries for
RCI - Kerala hosted by Curry Bazaaroriginally created by LakshimiK
JFI - Onion created by Indira and this month hosted by Radhi's Kitchen
Thick Spice - Garlic created and hosted by Sunitha's World


remya said...

hy curry cooks that rich color...three in one shot rina... very the coconut milk flavour in curries....

Happy cook said...

Well i guess we were all wron in guessing. But it was a NV dish :-)
Looks delicious and creamy.
So it was the wings we saw in the other pic

Rachel said...

nice creamy and rich gravy and lots of it too...

Sig said...

Ohhh, turkey... Great guessing game Rina, I don't like turkey meat normally, but in our spicy curries, it is really yummy...

Cynthia said...

Gimme some rice and hot pepper and I am ready to eat :)

Padma said...

Rina, recently I started eating Turkey and used to cook in our Indian spices and it always came so well. I bet this might have tasted divine with all those spicy masala mix.

vimmi said...

Hi Rina,

We don't eat turkey but the curry looks delcious. will try it with chicken.

Kribha said...

I don't eat turkey too. But love to try it out with chicken. Looks like the yogurt has given a nice texture to the gravy.

Malar Gandhi said...

Curried turkey wings sounds nice, never tried in curry form' so far. Looks delicious.

inspirations said...

hi there! I am trying to cook this recipe right now. If u happen to catch this post from me can u plz tell me when do u add the garam masala to the curry?

Also my turkey wing came in one whole big piece. i tried cutting it into 3 pieces which are still pretty question is do i need to cut them even smaller next time since right now its already cooking in my pot...

have to add it smells heavenly in my kitchen! thanks..

Rina said...

Hi, U can add the some garam masala after the yogurt is incorporated, in the first stage, and add the remaining after the curry is almost cooked..this way the flavour of the garam masala will stand out..

Also next time cut teh wings itno smaller pieces like how we cut for the chicken pieces for curry.

hope i answered ur questions.

inspirations said...

yes u did! thank you once again. I made this recipe for my boy friend from kerala. it turned out so good, he loved it!!