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Turkey Thigh Curry with Toasted Cashews and Cilantro

  • Thigh
  • Dinner
  • Entertaining
  • Everyday
  • 1 hour+

Recipe courtesy of Tim Mackiddie (Inniskillin Estate Winery, Niagara-on-the-Lake), which he demonstrated #ONTurkeyTV.

Cook Time

1 hour 15 minutes

Yield

6-8 servings

Ingredients

  • 2 boneless and skinless Ontario turkey thighs (about 2lb), cut into roughly 2-inch pcs
  • ¼ cup (60 mL) olive oil
  • 1 tbsp (15 mL) dark sesame oil
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 2 Thai chilies, seeded and very finely diced
  • 2 tbsp (30 mL) fresh ginger, minced
  • 2 tbsp (30 mL) paprika
  • 1 tbsp (15 mL) each of garam masala, ground cinnamon, ground coriander, and ground cardamom
  • ½ cup (125 mL) toasted cashews, chopped
  • 2 cups (500 mL) tomatoes, diced
  • 2 cups (500 mL) 10% cream
  • 1/3 cup (70 mL) unsalted butter
  • Salt and pepper to taste
  • 1 bunch cilantro, chopped
  • 1 lime, cut into wedges

Instructions

  • Season the turkey thighs with salt and pepper.
  • Pour the olive oil and sesame oil into a large pot and place over medium-high heat.
  • When hot, add in turkey thighs and sear to brown on all sides.
  • Remove the turkey from the pot and reserve.
  • Lower your heat, add in onions, garlic, chili and ginger and cook for 2 minutes.
  • Stir in paprika, garam masala, cinnamon, coriander, cardamom and toasted cashews. Cook for an additional 3 minutes, while stirring constantly.
  • Add tomatoes and cream, bring to a simmer. When simmering, add the seared turkey to the sauce, cover and turn the heat to medium-low.
  • Simmer until the turkey is cooked through and an internal temperature of 160°F (75°C).
  • Stir in butter and adjust seasoning with salt and pepper.
  • Finish with chopped cilantro and serve with lime wedges.

Chef's Tips

  • This recipe pairs perfectly with the Inniskillin Reserve Riesling

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