Revel in the joys of the ultimate comfort food with Curry Stew Turkey: the culmination of both Trini curry and stew.
Bursting with rich flavors, this dish offers a fusion of traditional cooking techniques, the stewing process, and vibrant spices and seasonings that embody the essence of traditional Trinidadian cooking.
A Symphony of Ingredients:
At the heart of this curry stew turkey recipe lies succulent turkey pieces both legs and thigs for variety, infused with a medley of flavors from an array of ingredients. From the warmth of curry powder to the freshness of green seasoning and the subtle sweetness of brown sugar, each component plays a crucial role in creating a harmonious culinary experience.
Here are the ingredients you will need for curry stew turkey:
• 4 1/2 lbs lb turkey pieces, wings and legs, cut up into 2 inch pieces –you may also use either/or as well. I love the combo.
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 1/4 cup green seasoning
• 5 tbs curry powder
• Ketchup
• 1/4 large onion
• 1 tomato
• Hot pepper, to taste
• 2 scallions, chopped
• 1 tbs minced garlic
• 4 tbs oil
• 5 tbs brown sugar–turbinado or raw brown sugar is best
• Thyme sprigs
• 1 lb potatoes, optional
Preparation Process:
Before diving into the cooking process, there’s a meticulous preparation ritual that people of the Caribbean abide by. The turkey undergoes a refreshing soak in lemon juice or vinegar, followed by a thorough rinse to ensure cleanliness. This attention to detail sets the stage for the infusion of flavors to come.
Marination Magic:
The magic truly begins as the turkey pieces are generously seasoned with a blend of curry, herbs, and aromatics. This flavorful mixture is allowed to work its magic as the turkey marinates, enhancing tenderness and depth of flavor.
‘Browning’ Technique for curry stew turkey:
A hallmark of Caribbean cooking, the caramelization of brown sugar (creation of browning) sets the tone for the cooking process. As it bubbles and darkens in the pot, it imparts a rich sweetness that perfectly complements the savory and curry notes of the dish.
Slow Simmering:
Once the turkey is coated in the ‘browned’ sugar, it’s time for a slow simmer. Covered and cooked over low heat, the turkey tenderizes as it cooks slowly in its own juices, resulting in a melt-in-your-mouth, chewy texture and an explosion of taste with every bite.
Optional addition of potatoes:
For those seeking an extra layer of heartiness, potatoes can be added to the pot, soaking up the savory sauce and providing a comforting accompaniment to the tender turkey pieces.
Serving Suggestions:
To complete this delicious creation, serve the Curry Stew Turkey over a bed of freshly steamed jasmine rice, yellow rice and peas, pumpkin rice, rice and beans, and stewed red beans, stewed canned beans, callaloo, dhal, or alongside warm paratha/buss up shot roti.
See my most popular rice recipes here.
Each bite will take you directly to my kitchen and those who have crafted the art of curry stew over the years.
You will also love these recipes:
Stewed Chicken with Pigeon Peas
20 Min Instant Pot Curry Stew Goat
Curry-Stew Turkey
Ingredients
- 4 1/2 lbs turkey pieces wings and legs, cut up into 2 inch pieces
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1/4 cup green seasoning
- 5 tbs curry powder
- Ketchup
- 1/4 large onion
- 1 tomato
- Hot pepper to taste
- 2 scallions chopped
- 1 tbs minced garlic
- 4 tbs oil
- 5 tbs brown sugar
- Thyme sprigs
- 1 lb potatoes optional
Instructions
- Begin by placing the turkey in a large bowl. Pour lemon juice or vinegar over the turkey and add enough water to fully submerge it. Let it soak for at least 5 minutes.
- After soaking, rinse the turkey under running water, ensuring to remove any feathers, excess fat, or skin. Rub away any slime that may be present. Drain the turkey in a colander or strainer, then return it to the bowl.
- Now it's time to season the turkey. Add salt, black pepper, green seasoning, curry powder, ketchup, onion, tomato, hot pepper, scallions, and garlic to the bowl. Mix everything well to ensure the turkey is evenly coated with the seasonings. Place the seasoned turkey in a sealable bag and marinate it overnight or for several days in the refrigerator.
- When you're ready to cook, remove the turkey from the refrigerator and allow it to come to room temperature.
- In a heavy-bottomed pot or Dutch oven, heat some oil over medium heat. Add brown sugar to the hot oil and let it cook for a few minutes until it begins to bubble, froth, expand and darken.
- Now, add the turkey to the pot and stir continuously to coat it with the caramelized sugar, cooking for about 5 minutes.
- Once coated, cover the pot, reduce the heat to low, and let the turkey cook for approximately 45 minutes, or until the turkey is tender and the liquid has evaporated.
- If you're using potatoes, add them to the pot along with about 2 cups of water to create a sauce. Bring the mixture to a boil, then reduce the heat to low and cook for an additional 15 minutes, or until the potatoes are fork tender and the sauce has thickened.
- Taste the dish and adjust the seasoning with more salt and pepper if needed.
- Finally, serve the hot stewed turkey over freshly steamed jasmine rice, rice and peas, pumpkin rice or alongside warm paratha roti. Enjoy!
