| 1 pkg | Granny’s Sea Salt & Cracked Black Pepper Turkey Thighs |
| 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 | homemade curry powder |
| 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
