1 tbsp. whole green cardamom seeds (approximately 1/2 tbsp. ground)
1 tsp. ground cumin
2 tsp. ground turmeric
1/2 tsp. ground nutmeg
1 cup coconut milk
Fresh cilantro for garnish if desired.
Notes: If you can't find whole seeds, use already ground seasonings (but reduce quantity by half: 1 tbsp. cardamom seeds would be roughly 1/2 tbsp. ground.) Butter is preferred for this recipe, but oil works, too (for a healthier option!).
Heat a small frying pan over medium heat.
Add coriander, fenugreek, cardamom, cumin, turmeric, and nutmeg. Toast, stirring often, until deepened in colour and aromatic (5-10 minutes max.) Pour into mortar and pestle. Grind until all seeds are a fine powder (a coffee grinder works perfectly, too!)
Melt butter or oil in a large saute pan over medium heat. Once bubbling, add in onions, carrot, and peppers. Cook for 10 minutes, or until softened. Move to a blender and puree. Return to stove-top, add tomatoes, curry seasoning, salt, and pepper. Cook for 1-2 hours (I recommend the two hours!) Stir in coconut milk, cook for few more minutes, and transfer to blender again to puree.
Preheat cast iron skillet on BBQ (aiming for 400-450F.) Add butter and once bubbling, add salt and peppered turkey thighs to the pan (meaty side down.) Cook for 15 minutes, or until nicely browned. Flip & cook for another 15 minutes. Stir in curry sauce (I went with just over 2 cups but feel free to add as much as you like!) Cook for 5-10 minutes, or until turkey thighs are fully cooked (165F.)
Sprinkle with fresh cilantro if desired and serve! You can also turn this recipe into a meal bowl (serve over potatoes or rice.) Be sure to remove the meat from bone so it has a "shredded" appearance.
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