2 Florida wild turkey thighs (skin removed)
5 Florida tomatoes, diced small
1/2 cup Florida bell pepper, diced small
1/2 onion, diced small
2 tablespoons tomato paste
1 cup chicken or vegetable broth
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
3 tablespoons cilantro, roughly chopped
1/2 cup heavy cream
1 teaspoon curry powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon turmeric oil, for cooking
Sea salt and fresh ground pepper, to taste
Preheat a large pan to medium-high heat and add 1 teaspoon oil. Season the turkey thighs with salt and pepper and sear on both sides. Remove from pan and set aside. Reduce heat to medium and add 1 teaspoon oil. Saute bell peppers and onion for 2 minutes, then add garlic and ginger. Saute for 1 more minute. Stir in tomato paste and mix well. Next, add all the dry spices and stir until fragrant, about 30 seconds. Add the tomatoes (do not drain) and broth, stirring to combine. Place the turkey thighs in the sauce. Bring to a boil then reduce to simmer and cover for 2 to 3 hours (cook time will depend on size of turkey thighs). Stir every 30 minutes. Add stock or water if liquid evaporates or gets low. When meat is tender and ready to serve, stir in heavy cream and cilantro. Serve over noodles or rice.
Fresh From Florida food fact: Tikka Masala is an Indian dish traditionally served with chicken as the protein. We have adapted this recipe to use Florida wild turkey.
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