Turkey Curry

Recipe & photo courtesy of Chef Eric Teo

INGREDIENTS:

4 kg           U.S. turkey (cut into 32 pcs)
40 gm        Curry powder
400 gm      Red onion (grind to paste)
10 gm        Cumin powder
100 gm      Blue ginger (grind to paste)
5 gm          Coriander powder
50 gm        Ginger (grind to paste)
15 gm        Turmeric
800 gm      Presoaked dried chilli (grind to paste)
5 stalks      Lemon grass
400 gm      Chilli paste
5 cups       Water
200 gm      Shallot (grind to paste)
2 ½ cups   Coconut milk
50 gm        Candlenuts (grind to paste)
2 kg           Potatoes (cut into pieces and soak in salt water)
3 stalks      Cinnamon sticks
50 gm        Sugar
5 nos.        Star-anis
10 nos.      White cloves
4 cups       Oil
Salt to taste
French bread/plain rice

PREPARATION METHOD:

1.  Deep fry potatoes for 10 minutes until golden brown.  Keep aside.

2.  Mix curry powder, cumin, coriander and turmeric with a bit of water and rub this marinade onto the turkey pieces for 30 minutes.

3.  Heat oil in a wok, add in all the paste, cook over medium heat until fragrant and lightly brown.

4.  Add in cinnamon stick, star-anis, clovers, lemon grass and turkey, stir well.  Stir fry till fragrant, pour in water, bring to boil.  When boiled, bring to low heat for 35 minutes.  Add in potatoes and coconut milk

5.  Serve with French bread or plain rice.