Turkey Curry Skillet
I am a huge fan of curry, and when I can get it I just love trying out the various styles that are available. Several of the curry styles encompass Indian, including Bengali, Pakistani, Tamil, and South Asian, including Thai, Chinese, Japanese, Vietnamese, and British is another region.
The richness and smoothness of the curry as it hits your palate it explodes in flavor that takes on an earthy delight. The word curry is sort of a generic term used to describe soups, stews, and a variety of spiced dishes, but the term is derived from the Tamil word for “gravy” or “sauce”, rather than a reference to the spices of the dish. An interesting twist on how different cultures have molded the dish to suit their own regional cuisines.
I started putting together a quick lunch dish of ground turkey and vegetables and decided to make it seasoned up with some curry powder and other spices, this is the result. I hope you like it as much as we did! Once I portioned out the two servings, I added some additional heat with a sprinkling of red chili flakes on my portion.
| Ingredients | ||
| ½ | Tbsp | Olive oil |
| ½ | Lb. | Turkey meat, ground, fresh |
| ½ | Cup | Onions, small diced |
| ¼ | Lb. | Mushrooms, sliced |
| 1 | Cup | Tomatoes, diced |
| 1 ½ | Cup | Eggplant, diced |
| 1 | Tsp | Turmeric |
| 1 | Tbsp | Curry powder |
| ¼ | Tsp | Ginger, ground |
| ¼ | Tsp | Celery salt |
| 1 | Tsp | Finger Lickin’ Rub |
| 2 | Cups | Spinach, baby leaves, fresh |
| ½ | Cup | Sour cream, tempered |
| ½ | Tsp | Red chili flakes (optional) |
| Procedure Steps: | |
| 1. | Heat the olive oil in a medium sauté pan and brown the turkey meat until most of the pink is gone, then add the onions and cook until soft, add the mushrooms and sauté until browned. |
| 2. | Add the tomatoes, eggplant and spies and stir well. Cover and allow simmering over medium heat for about 10 minutes. This allows the tomatoes and eggplant to stew down a bit and absorbs the flavors of the spices. |
| 3. | Add the spinach leaves and fold in until just wilted. Turn off the heat. |
| 4. | Gently fold in the sour cream until incorporated. |
To Serve: Portion into two bowls, sprinkle with the red chili flakes if desired for more heat.
Yield: 2 portions
Another view….
Turkey Curry Served
Bon appetite!
CCR
=:~)
©2010 CCR
12 responses so far ↓
1 claudia lamascolo // Dec 31, 2010 at 3:17 pm
nice job with your last post of 2010, what a fabulous year for Chef Ryan cant wait for your next journey into 2011 Happy New Year!
2 Gera@SweetsFoodsBlog // Dec 31, 2010 at 3:59 pm
Ryan hope the Best for the New Year 2011 and keep rocking 🙂
BTW excellent turkey!!
Cheers,
Gera
3 Gloria // Dec 31, 2010 at 4:01 pm
Yum. Always looking for recipes with eggplant in them. And I’ll bet I could modify this and use chopped up left over turkey and add it in just at the end to heat it through.
Thanks for all the great posts through 2010 CCR and looking forward to more in 2011!
4 Kita // Dec 31, 2010 at 5:24 pm
I have a unnatural addition to anything with curry in it. You need to slow down with all this goodness because at the moment, I have a lot of catching up to do.
5 Shelby // Dec 31, 2010 at 6:35 pm
Love that last photo, really makes me want to eat this! I love curry, but you know who doesn’t….Happy New Year!
6 Frank // Jan 1, 2011 at 9:53 am
Yes, indeed, a good curry is delightful. I bet this would be great with some leftover Xmas turkey, too!
7 Kate @ Diethood.com // Jan 1, 2011 at 11:48 am
The first time I had curry was in Australia, of all places, celebrating NYE 2000! I have been a fan ever since. I can’t handle the real spicy stuff, so I always ask for a milder version and it never disappoints.
I’ve never had it with turkey, though! It looks amazing in that picture and it sounds very tasty. Thanks for sharing!
8 Ingeborg // Jan 1, 2011 at 2:45 pm
All the best in 2011, Ryan!
I love a great curry dish…dish one looks yummy.
9 Ingeborg // Jan 1, 2011 at 2:46 pm
oops I meant to say “this one looks yummy:…lol
10 zerrin // Jan 5, 2011 at 3:32 pm
Looks so flavorful! I tried curry a few times at restaurants but never made it myself. So this one is a great recipe for me!
11 The Mom Chef // Jan 5, 2011 at 9:21 pm
Wow that looks fantastic. I’ve gotten to where if a recipe has curry or cumin in it, I’m all over it. I think those two spices are heavenly. Thanks for passing along this gorgeous dish!
12 Cajun Chef Ryan // Jan 6, 2011 at 8:13 am
Christiane,
Spices are so fun to play with, and did you know that there are many varieties of curry powders out there?