Directions

The Braise

1. 1. Combine all ingredients of the spice mixture except the paprika and chili powder in a heavy bottom skillet and place over a medium heat. Toast until fragrant, then transfer to a spice grinder. Add the remaining ingredients and process into a fine powder.
2. 2. Season the diced turkey breast with the spice mixture. Combine the rest of the spices in a sachet.
3. 3. Add 2 tablespoons of oil to a heavy bottomed pan and place over low heat.
4. 4. Cook the onions slowly, stirring often until they are caramelized and sweet. Set aside to cool.
5. 5. Once cooled, blend the onions together with yogurt and cornstarch until smooth.
6. 6. Sear the turkey breast in batches using two tablespoons of the canola oil over medium heat, being careful to not burn the spices.
7. 7. Remove the turkey and set aside.
8. 8. Add the sachet of whole cardamom, bay leaves, cinnamon stick, cloves, peppercorns and fennel seeds.
9. 9. Sauté for 30 seconds until the spices are fragrant, then add the hot stock. Scrape the browned bits from the bottom of the pan with a wooden spoon or whisk.
10. 10. Cook for two minutes. Return the turkey to the pot. Stir and bring it to a simmer. Taste and season with salt
11. 11. Cover the pot and reduce the heat to low. Sauce should barely bubble.
12. 12. Cook for 10 minutes, then remove the lid, stir in the yogurt mixture and cook until the sauce is reduced and the turkey is tender and heated through.
13. 13. Add the red wine vinegar, taste and adjust with more vinegar or salt as desired.
14. 14. Stir in cilantro, then serve immediately with a side of rice and roti or naan.
15. 15. Garnish with more cilantro leaves.

Directions