Curried Turkey Legs
Transform your dinner table with the bold and comforting flavors of Curried Turkey Legs, a hearty dish that blends tender, slow-cooked turkey with a fragrant, spice-infused coconut curry sauce. Perfectly seared turkey legs are braised to fall-off-the-bone perfection in a rich blend of curry powder, ground cumin, turmeric, and paprika, complemented by the creaminess of coconut milk and the tang of crushed tomatoes. This recipe is a delicious way to elevate humble turkey into a show-stopping meal, ideal for cozy family dinners or gatherings. Serve this flavorful curry with fluffy basmati rice or warm naan bread to soak up every last drop of sauce. With a cooking time of just over 90 minutes, this dish is as satisfying to prepare as it is to eat, filling your kitchen with irresistible, aromatic spices.
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Recipe Information
Ingredients
- 4 pieces Turkey legs
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 4 pieces Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 1 teaspoon Paprika
- 1 cup Crushed tomatoes
- 1 cup Coconut milk
- 1 cup Chicken or turkey stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional)
- 4 servings Cooked rice or naan bread (for serving)
Instructions
Rinse the turkey legs under cold water and pat them dry with paper towels. Season them on all sides with a little salt and pepper.
Heat the olive oil in a large, heavy-bottomed pot or skillet over medium-high heat. Once hot, add the turkey legs and sear on all sides until golden brown, about 8-10 minutes. Remove the turkey legs and set aside.
Reduce the heat to medium and add the chopped onion to the same pot. Sauté for 4-5 minutes, stirring occasionally, until the onion is softened and slightly golden.
Add the minced garlic and grated ginger to the pot and cook for about 1-2 minutes until fragrant.
Sprinkle in the curry powder, ground cumin, turmeric, and paprika. Stir well to coat the onions and let the spices toast for 1-2 minutes for maximum flavor.
Stir in the crushed tomatoes, coconut milk, and stock. Mix well to combine into a smooth sauce.
Return the turkey legs to the pot, ensuring they are partially submerged in the sauce. Bring the pot to a simmer.
Reduce the heat to low, cover the pot with a lid, and let the turkey legs cook gently for about 70-80 minutes. Turn the turkey legs occasionally and spoon some sauce over them to ensure even cooking.
Check for tenderness by inserting a fork into the thickest part of the turkey legs. The meat should be very tender and nearly falling off the bone. Adjust the seasoning with additional salt and pepper if needed.
Garnish with fresh cilantro, if desired, and serve hot with cooked rice or warm naan bread.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 7919 mg | 344% | |
| Total Carbohydrate | 237.4 g | 86% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 31.6 g | ||
| Protein | 168.4 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 2934 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
