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tcapper

Curry Turkey Necks

message posted 17-Jan-14 18:56:36
Today I am going to make some delicious curry turkey necks. This recipe is one of the best so I encourage you to use it if you want to make the ultimate curry turkey necks.


List of Ingredients
50 ml of vegetable oil
Some garlic
Half an onion
800 grams of turkey neck
1 tablespoon of curry powder
1 tomato
1 tablespoon of exotic seasoning
40 grams of scotch bonnet pepper
40 grams of ginger

Preparation
I am going to start by adding a couple of tablespoons of vegetable oil on a hot pan, after that I am going to go in with some garlic and onion.

As the onions and garlic gently cook I am just going to prepare my turkey neck so make sure to marinate your turkey neck overnight for the best results.

Prepare the marinade by mixing the turkey neck with one teaspoon of curry powder, one tomato, one tablespoon of seasoning and some scotch bonnet pepper.

When your heat is still on low add in the curry powder and it is important that the heat should be on low because you donít want to burn the curry powder, you just want to toast it to allow all those lovely spices to make up a curry powder that really blooms.

After about two minutes I will give it a good stir again, then I am going to turn the heat up on medium high and I am going to start adding all those pieces from that seasoned turkey neck.

 

Make sure to stir as you put them in so they can start picking up that lovely curry taste on the bottom of the pan. If you are wondering if it is ok to marinade it with that tomato and onion do not worry as that taste is quite fine.

Make sure to save the bowl in which you had the turkey necks, drop 3 cups of water in it and set that aside.

While it is frying I am going to add a little bit of freshly graded ginger, make sure to stir it well with the heat turned on medium high, this is because you want all your turkey necks to be coated with that delicious curry sauce.

You may notice that the pieces of turkey that I am using are fairly big, this is because I like the flavor of that raw meat but of course that you could try to trim them down if you think that they are too large.

When my heat is on low I am going to place the lid on and let it cook for about 15 minutes, after 15 minutes I will turn on the heat to high because I want to get rid of all that liquid and intensify the flavor of that curry.




Chef Linda Rosario is a food blogger from Chef Needs, one of the trusted suppliers of bar stools. She also loves to paint and dreams of having her own art gallery. Aside from painting and drawing, Linda has a heart for cooking and food.


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