Incredibly Juicy Roasted Turkey Breast with Coconut Milk & Warming Spices
Ingredients
- 2 lb turkey breast skinless, boneless (bone-in great for flavour too). Add time if you use bone-in
- 1 Cup Sliced Shallots
- 4 Garlic Cloves (finely chopped)
- 1 tsp Ginger (finely chopped)
- 1 cup Carrots (chopped)
- 1/2 cup Red Peppers (sliced)
- 1 Can Coconut Milk
- Green Chilies (finely chopped) optional
- Whole Spices
- 5 Cardamoms
- 2 in pieces of cinnamon
- 5 Cloves
- 1/2 tsp Black Peppercorns
- 2 Bay leaf
- 2 Star Anise
- 1 tsp Fennel seeds
- 2 tsp Coriander seeds
- 1 sprig of curry leaves optional
- For Tempering
- 1 tbsp Ghee
- 6-7 cashews
- 1 tsp Garlic (big slices)
- 1/2 tsp Mustard Seeds
Instructions
- Pre-heat oven to 350 degrees.
- Roast all whole spices in a pan and then coarsely grind with a mortar and pestle.
- Mix 1/4 cup of coconut cream with coarsely powdered whole spices and salt, rub all over the turkey breasts.
- Heat the ghee in an oven-friendly dish. Add spices and saute.
- Add sliced onions, garlic, ginger and the vegetables including green chillies to the oven dish.
- Place the turkey breasts on top. Toss everything together and roast for 30 mins.
- Check for doneness. It should be almost done by now.
- Add the rest of the coconut milk. Roast for another 5 minutes and turn the heat off.
- Adjust the sauciness of the coconut gravy to suit your choice of creaminess. This dish is meant to be thicker than regular curry. Check salt, stir and turn the grill on high for 5 minutes.
For the tempering
- For the tempering, heat the ghee in another pan. Add mustard seeds and saute until they pop, add cashews, garlic slices and curry leaves and saute. Add this tempering to the turkey dish.
- Serve with plan white rice, that's the traditional way. Barley pilaf will also work.