Turkey Kerala with Bulgur Pilaf

Sweetness and depth of flavor are achieved in most curries through the deep browning of onions at the start of preparation. Don't skimp on this important step!

Cubed turkey breast is seasoned, browned quickly and then set aside while the sauce simmers.

Skinless and boneless turkey breast can be substituted for chicken in virtually any curry but two things to keep in mind: 1) turkey often has less flavor than its cousin and 2) turkey meat is much drier than chicken and needs to be cooked with more fat or liquid to retain moisture and encourage tenderness.

1 lb. boneless, skinless turkey breast, cut into 1-2" cubes / 1 large onion, thinly sliced / 3 cloves of garlic, crushed / 1 t. black pepper / 1 T. minced ginger / vegetable oil / 1/4 cup stock / 2 T. tomato paste / 1/2 T. soy sauce / 2 t. cayenne pepper / juice of 1/2 lemon / 3 tomatoes, chopped

1. Toss turkey pieces with garlic, black pepper and ginger. Fry in about 2 T. of vegetable oil till lightly browned then remove from pan.
2. Add onions and fry till nicely browned. Remove from pan.
3. Put the stock, tomato paste, soy sauce, cayenne and lemon juice in the pan and cook till reduced a small bit. Add the onion, chopped tomatoes and reserved turkey and cook just until meat is tender. This will take only a couple of minutes.
4. Serve with rice and a salad.

Cafe Drake served the Turkey Kerala above with an easy pilaf of bulgur wheat and Indian flavors. Try this or a simple variation next time you tire of rice or bread.

BULGUR PILAF

Saute 1 chopped carrot and 1 chopped onion in a bit of olive oil. Now add 1 t. of turmeric and a large pinch of cumin powder to the pan. Next throw in (if you have them) 10 or 12 curry leaves and fry until they become dark and a bit crispy.

Add 1 cup of bulgur wheat to pan and saute for 2-3 minutes. Now throw in 2 cups of water (or vegetable stock) and salt to taste. Once everything has returned to a boil reduce heat, cover tightly and cook on very low heat for about 25 minutes or until all liquid has been absorbed. Let rest covered for 5 minutes then fluff with a fork.

Possibilities for a starchy side dish like this are infinite: add chopped stringbeans along with the carrots and onions; spice it up with dried red chilies; toss in a handful of frozen tiny peas at the end of cooking. And on and on.