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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.