Curry Rice with Turkey

                                                                              

I love love love rice in all forms and delicacies. This Friday on the Rice Week, I’m here to give you the ingredients and preparation method for making curry rice with turkey, courtesy of www.trybbbe.com.

Ingredients

1.      Two and the half cup of rice.

2.      3 cloves of garlic, minced.

3.      Thumb-sized ginger.

4.      4 pieces of red chilli pepper + 1 extra chilli (shombo).

5.      1 piece of chopped red onion

6.      2 tsp of tomato paste

7.      1 tsp of crayfish (optional)

8.      11/2 tsp of iru [locust beans] (optional).

9.      Half cup of vegetable oil

10.  1 tsp of garlic powder

11.  11/2 tsp of curry powder

12.  4 pieces of chicken wings (Season with salt, curry powder, thyme, paprika, white pepper, nutmeg and allow to simmer for close to thirty minutes) Note that the stock will add flavor to the rice.

13.  Salt and seasoning cube to taste

14.  I chopped carrot (optional).

 Directions (How to Prepare)

 1. Blend the chilli pepper and ginger together. Don’t dry blend. Be sure to add sufficient water when blending. Set aside.

2. Add water to a pot (add enough because you will be using the stock to make the rice), add 1 Knorr chicken cube and a little salt, add in the marinated seasoned turkey wings, add a little chopped onions and boil the turkey wings for about 15 minutes or until it is cooked and the stock is visibly thicker and tasty enough.

3. Remove the turkey wings from the stock, set aside both stock and turkey wings.
4. Add vegetable oil to a large pot, heat up, then add the chopped onions, chopped chilli pepper and minced garlic.

6. Stir-fry for about 3 minutes or until fragrant, then add the locust bean (iru). Stir and fry for about 1 to 2 minutes, then add the curry powder.

7. Stir it in, fry for a minute then add in the turkey wings, stir and fry until the wings has browned on both sides, then add the tomato paste.

8. Stir and cook for about 2 minutes or until stewed, then add the blended pepper and ginger puree.

9. Stir, let it simmer for about 2 minutes then season with salt and Knorr cubes to taste, paprika and garlic powder.

10. Let it cook until the pepper is done. You will know it is done when the oil floats to the surface. This should take between 5 to 10 minutes. Feel free to supplement on liquid with a little of the turkey stock if you see that the sauce is drying up before it is done.

11. When the sauce is done, take out the turkey wings with a little of the sauce, set aside. You can keep it in a warmed oven so it doesn’t get cold by the time you are ready to serve.

12. Add in the turkey stock to the sauce, add the ground crayfish, stir and let it simmer for about 1 to 2 minutes, then add the washed rice. You can also add in the carrots here if you will be using but if you want it to retain its crunch, add it in when the rice has almost finished cooking.

13. Stir, taste for salt and add more salt or Knorr cubes if necessary. Make sure it is tasty enough at this point because you may not get a chance to add anything else.

14. Cover the pot and let the rice cook on medium-low heat or even low heat so it cooks in its own steam until it is soft and done. If you are cooking on medium heat, once you see that the liquid in the pot is drying up, lower the heat to low heat to reduce burning, make sure the pot is air-tight covered and let the rice finish cooking in its own steam until it is done. If the liquid in the pot dries up before the rice gets soft, add a little stock (in cooking spoons full so you don’t add too much) to supplement on liquid.

Done. Your spicy curry rice is ready. Serve with the stewed turkey wings. You can also serve with fried plantains if you want  

Sourced from: www.trybbbe.com