| 1 pkg (2 thighs) | Granny’s Sea Salt & Cracked Black Pepper Pepper Marinated Turkey Thighs, skin and bone removed, cubed |
| 2 tbsp | 30 ml | vegetable oil or ghee |
| 2 cups | 500 ml | onion, diced |
| 1 tbsp | 15 ml | garlic, finely chopped |
| 1 tbsp | 15 ml | ginger, finely chopped |
| 1 1/2 tsp | 7.5 ml | sea salt |
| 2 tbsp | 30 ml | curry powder (OR try making your own using the recipe below) |
| 1(400 ml) can | light coconut milk |
| 1 (796 ml) can | low sodium whole tomatoes, drained and pureed |
| 2 tsp | 10 ml | corn starch |
| 3 tbsp | 45 ml | cold water |
| 4 cups | 1 L | baby spinach leaves |
| 1 tbsp | 15 ml | cumin seed, dry roasted and ground |
| 1 tbsp | 15 ml | coriander seed, dry roasted and ground |
| 2 tsp | 10 ml | fenugreek seed, dry roasted and ground |
| 4 | white cardamom pods, ground (seeds only) |
| 4 | cloves, ground |
| 2 tsp | 10 ml | turmeric powder |
| 1 stick | cinnamon (or 1/2 tsp|2.5 ml powder) |
| 1 tsp | 5 ml | crushed red chilies (or more for more heat) |
From the Chef: “I made my first curry in cooking school and the instructor, who had lived in India, roasted and ground spices to make a curry powder from scratch. Later in my career, I worked in New Delhi and perfected my own recipe. It’s best to dry roast your spices in a heavy skillet until they just start to brown and release their fragrance. I grind them with a pestle and mortar or a clean coffee grinder; it’s best to have one just for spices. If you need to take a shortcut, you can omit all ingredients from the cumin to the chilies and replace it with 2 tablespoons of curry powder.”
"Ghee is made from clarified butter and is widely used in Indian cuisine. It can be found in East Indian specialty stores."
Recipe courtesy of Chef Jason Wortzman
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All Rights Reserved
