One of my favourite non-political activities is cooking Indian food. Not that I usually have much time for it, but the holidays provide an opportunity. Facing the traditional post-Christmas fare of leftover turkey, I decided to experiment with a little holiday fusion, substituting turkey in my standard chicken curry recipe. I was pleasantly surprised by the result, so for those that still have turkey left in the fridge, here’s my recipe for Curried Turkey with Cranberry Rice.
3 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 inch piece of ginger, grated
1 tbsp Madras curry powder
1/4 tbsp paprika
1/4 tbsp garam masala
1/2 – 1 lb of leftover turkey, cut up
1 cup frozen peas
1/2 cup brown mushrooms, sliced
1/4 cup coriander (cilantro)
1 cup basmati rice
1/2 cup cranberries, chopped
In a large frying pan, heat oil over medium-high heat; cook onions for 1-2 minutes until softened. Add garlic, ginger and the spices. Cook, stirring, for one minute. Add turkey. Slowly add 1 cup of water, stirring, until it boils. Turn down heat and simmer, stirring regularly. After about 10 minutes add the frozen peas and the mushrooms. Cover and continue simmering while you make the rice. Add more water as needed.
In a small sauce pan, bring the cranberries to a boil in 1 cup of water. Cook about 5 minutes or until the cranberries are soft and the water is a nice shade of pink. Strain the cranberries. Save 1/4 cup of the cooking water.
Cook the rice according to the instructions on the package. When adding water to the rice, substitute 1/4 cup of the cranberry cooking water. After removing the rice from the heat, sprinkle the cranberries on top, and let sit, covered, according the instructions. Prior to serving, stir the cranberries into the rice.
Garnish with coriander.
This is recipe is pretty mild to my taste, so if you want a little more heat, increase the curry powder and the paprika. I like to serve Indian food with Nan bread. I buy it frozen, and fry it in a large cast iron frying pan, with olive oil and a little butter. Brown it on both sides, then squeeze dry with a paper towel. Enjoy with a glass of Gewurztraminer. Tinhorn Creek in the Okanagan makes a nice one.