Mild Curry Turkey Food

FAMILY MEALS: MILD CHICKEN CURRY

Steps:

• Heat the oil in a heavy-based pan. Fry the onions gently for 5 - 10 mins until soft. Add the garlic, ginger, coriander, mustard seeds, garam masala and cumin and cook for 1 - 2 min allowing the aromas to release.
• Add the chicken and cook for 10 mins over a gentle heat, flipping occasionally and making sure the spices don't catch. Pour in around 300 ml boiling water until almost covering. Stir in the stock cube and cinnamon stick. Simmer for around 45 mins - 1 hour with the lid off so there is a small amount of thickened sauce at the bottom of the pan. Remove the cinnamon stick.
• Stir in the yogurt and sultanas, heat through gently and serve. Scatter with coriander, if using.

MILD CURRY POWDER

Steps:

• In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.

TURKEY CURRY

Steps:

• Lightly coat a skillet with cooking spray; saute celery and carrots until tender. In a bowl, mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk; mix until smooth. , Pour over vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, onion, garlic powder and curry powder; heat through, stirring occasionally. Serve with rice if desired.

EASY MILD THAI BEEF CURRY

Steps:

• Coat beef with a tablespoon of the oil.
• Heat a heavy based pan over medium - high heat and brown the beef in batches until all is browned and set aside.
• Add remaining oil to pan and cook onion until softened.
• Add in the curry paste.
• Add the beef back to pan and pour in the coconut milk and add the diced potatoes.
• Bring to a boil, cover, and then either turn to low and simmer for approx 2hrs OR place pan in oven OR transfer to a lidded casserole dish and cook for 2 hours in a 350'F oven until the meat is tender.
• Stir in the spinach and heat through just before serving.
• Serve with steamed rice or some slices of crusty bread.

MILD CURRY TURKEY

Steps:

• Remove neck and giblets from turkey's body and neck cavities. Reserve for another use. Drain turkey of any juices; pat dry. Turn wings back to hold neck skin against back of turkey.
• In bowl, mash together butter, Patak's Mild Curry Paste, minced garlic, chilli, cilantro, and lime juice.
• Carefully work fingers under skin on breast of turkey. Place butter mixture under breast area.
• Stuff cavity with lemon wedges. Return legs to tucked position.
• Place turkey, breast side up, on flat rack in shallow roasting pan. Rub lightly with oil. Sprinkle with salt and pepper. Insert oven-safe meat thermometer in deepest part of thigh.
• Roast in preheated 450 degrees F (230 degrees C) oven for 30 minutes. Reduce heat to 325 degrees F (160 degrees C). Add whole garlic cloves, sweet potatoes, carrots, onions, and rosemary. Cook until internal temperature reaches 180 degrees F (82 degrees C), legs move easily when twisted and juices run clear, about 2 to 2 1/2 hours.
• Remove turkey from oven; transfer to platter. Discard lemons. Let turkey stand, covered with foil, 15 minutes.
• To make gravy, strain vegetables, discarding rosemary. Reserve sweet potatoes, carrots and onions in bowl; Cover to keep warm. Pour pan juices into measuring cup, leaving brown bits in pan. Let fat rise to the top; remove 2 tbsp and place in roasting pan. Skim remaining fat and discard. Reserve remaining pan juices. (Should be about 2 1/2 cups.)
• Place pan on stove over low heat. Whisk in flour; cook until lightly browned and bubbly. Stir in reserved juices. Cook, whisking and scraping up browned bits in pan, until smooth and slightly thickened. Taste; adjust salt and pepper if desired. Transfer to gravy boat.
• Carve turkey as desired. Serve gravy and vegetables alongside.

MILD BEEF CURRY

Steps:

• Cut steak into small cubes and brown on all sides in the butter in a frying pan. Set meat aside.
• Add a little more butter and the onion. Fry until soft and stir in the curry powder and cook for 3 minutes until the mixture is well browned.
• Return the beef to the pan stirring well and lifting anything stuck to the bottom of the pan. Cover with the rest of the ingredients and cook again for 2 minutes.
• Simmer gently, covered lightly, for 1 1/2 hours or until the meat is tender and the sauce has thickened.

CORONATION TURKEY CUPS

Steps:

• Shred the turkey into small pieces. In a large bowl, combine the natural yogurt, mayonnaise, mango chutney, mild curry powder and the zest and juice of the lemon. Season well.
• Add the turkey to the bowl along with the diced mango and chopped coriander, and mix well. Break the Baby Gem lettuces into leaves and serve the turkey on top, scattered with toasted flaked almonds.

TURKEY WITH CURRIED CREAM SAUCE

Steps:

• In a small saucepan, melt butter over medium heat. Stir in flour and curry powder until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; set aside., In a large skillet, heat oil over medium-high heat. Add squash, zucchini and onion; cook and stir until tender. Add turkey, lemon zest and reserved sauce; heat through. Serve with rice; sprinkle with cashews.