Curry Braised Turkey Thighs

Nutritional Information

Per serving

Calories:

409

Protein:

41 g

Fat:

11 g

Carbohydrates:

38 g

Sodium:

497 mg

Serves: 4

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Directions

Ingredients

1 tbsp (15 mL) Vegetable Oil
2 tsp (10 mL) minced Garlic
8 oz (250 g) sliced Onions
1½ lb (750 g) boneless, skinless Canadian Turkey Thighs, cut into 1 ½"(3 cm) pieces
1 ½ cups (375 mL) Turkey Stock
8 oz (250 g) large cubes unpeeled Apple
2 tbsp (25 mL) Curry Powder
1 tsp (5 mL) ground Cumin
4 oz (125 g) dried Apricots, sliced
1 tbsp (15 mL) Cornstarch
2 tbsp (25 mL) Water

If making the dish a day ahead omit the apricots and add them just before reheating. Serve with cooked basmati or brown rice and raita (a cooling cucumber and yogurt salad).

Directions

In a large deep saucepan heat oil over medium heat; add garlic and onions. Cook and stir 3-5 minutes or until softened.
Stir in turkey, turkey stock, apple, curry and cumin. Bring to a boil, cover and reduce heat. Simmer about 1 hour or until turkey is tender.
Add apricots; mix starch and water together until smooth and stir into turkey mixture. Cook, stirring constantly until thickened. Garnish with chopped parsley or cilantro.

Suggested Canadian Brewery Pairings

Selected by Thirst for Knowledge Inc.

Pale Ale

Okanagan Spring Extra Special Pale Ale
Big Rock Traditional Ale
Mill Street Tankhouse
McAuslan St-Ambroise Pale Ale

These ales are characterized by a fuller body (darker breads) and a more pronounced bitterness which will diminish the intensity of the curry.