Curried Turkey Thighs

Gobble..gobble..This is for all the turkey eaters out there. A dish that has distinct asian origins..resembles the curry platters of indian cooking and made western through the use of apple juice and turkey.

Curried Turkey Thighs

3 turkey thighs, each one weighing 1 1/2 pounds each

1 1/2 tsp. salt

1/2 tsp. pepper

1/2 cup minced onion, i prefer the more pungent kind

3/4 tsp. curry powder, store bought

1/2 tsp. crushed fresh ginger may substitue powder instead

3/4 cup apple juice,

3/4 cup water

3 chicken bouillon cubes, crumbled

1 1/2 tbsp. cornstarch

1 tsp. wine vinegar

hot cooked rice

condiments: salted peanuts, coconut wedges, apple wedges..and others you may want to add

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Season turkey thighs with salt and pepper.

Brown turkey slowly on both sides in heated oil, using just enough oil to prevent sticking. Remove turkey when brown.

Add onion, curry powder,ginger to pan drippings. Saute till brown. Add back turkey.

Add in juice, water and crushed chicken cubes, Cover and simmer around one hour and thirty minutes or till turkey is tender.

Remove turkey and keep warm.

Skim off fat from juices.

Blend cornstarch into two tablespoons water and stir into remaining liquid.

Cook sauce mixture stirring until sauce thickens. Add in vinegar.

Arrange turkey on a bed of rice and spoon on gravy. Serve remaining gravy in its own dish.

Serve with condiments. You can use them to decorate dish.

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