Turkey Pineapple Korma is an easy-to-make stew for the cold season. Alternately, you can prepare this recipe in a crockpot (on low heat for 4 hours). Pineapple and sautéed red onions make this curry sweeter than usual. You can use any other red meat or chicken or even hearty vegetables for this recipe.
2 Tablespoons ghee/unsalted butter
1 medium-size red onion, thinly sliced
1 bottle of Rupen's Korma curry sauce
1 cup pineapple chunks + 1/2 cup pineapple chunks (for garnish)
1 lb turkey breast OR thighs, boneless and skinless (alternatively, you can even use leftover cooked turkey for this recipe)
1/4 teaspoon ground turmeric
1/4 teaspoon ground hot paprika
1/2 teaspoon sea salt
1/4 cup cilantro, chopped
In a medium-size saucepan over medium heat, melt ghee.
Add onions, and saute on low heat for ten minutes.
Meanwhile, puree 1 cup pineapple chunks and water in a blender. Set aside.
Add the entire contents of Rupen's Korma curry sauce, turmeric, paprika, pineapple puree, and sea salt to the onions. Stir to combine.
Add turkey pieces, mix. Reduce heat to simmer and cook for thirty minutes.
Garnish with cilantro and pineapple chunks, and serve.
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