• 8servings
  • 40minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2-3 tablespoons of cooking oil (I used coconut oil )

  2. 2 boneless skinless turkey thighs (approx 2-1/2 lbs), cut into 1 inch cubes

  3. 3 medium onions (I used young vidalia onions ), coarsely chopped

  4. 1 large green bell pepper , coarsely chopped

  5. 1 cup (or more if you are fan) celery stalks, coarsely chopped

  6. 2 cups very ripe tomato , coarsely chopped

  7. 4-5 cloves of garlic , minced

  8. 1 heaping tablespoon ground turmeric

  9. 1/4 teaspoon ground cayenne pepper

  10. 1/2 teaspoon ground paprika

  11. salt , pepper to taste

  12. 1/2 cup fresh chopped herbs , such as parsley or cilantro

  13. 1/4 cup if at all cream

Instructions Jump to Ingredients ↑

  1. Heat the oil in the large skillet over high flame Toss in the turkey and lightly brown on all sides, about 3-5 minutes Add the onions, peppers and celery and saute until onions are translucent and fragrant, about 7-8 minutes Add tomatoes and garlic, turmeric, salt and pepper.

  2. Reduce heat to medium/low and saute, stirring occasionally, until flavors blend well and tomato juice becomes smooth and orange, about 20-25 minutes Add paprika and cayenne and saute for about 3-5 minutes more Have a taste and adjust the seasoning if needed.

  3. Toss in the chopped herbs and stir a few times If you like to brighten the color and have a smoother sauce, add cream at this point, heat through and simmer for another 1-2 minutes to blend.

  4. Serve hot over plain white rice


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