Caribbean Turkey with Eggplant

Well...this recipe is basically Chicken and Eggplant from the Caribbean Pot site. But I used my left over turkey and made a delicious curry. It is very yummy and finished off my left over turkey from Thankgiving dinner

Caribbean Turkey and Eggplant Curry (Turkey and Eggplant in a creamy coconut gravy)

Turkey with Eggplant

Ingredients:

1. 6 chicken thighs bone in and skinned or about 3 cups cooked turkey chopped
2. 1 medium American Eggplant chopped into 1 inch cubes
3. 1 medium potato cubed
4. 1 tablespoon oil
5. 1 tablespoon chopped shallots
6. 3 garlic pods sliced thin
7. 1 heaped teaspoon curry powder
8. 1 teaspoon salt
9. 1 can coconut milk
10. 1 jalapeno

For Green paste:

Fried rice with Turkey Eggplant Curry

1. 3-4 shallots
2. 1 celery chopped and strings removed
3. handful of cilantro
4. 1 tablespoon fresh thyme
5. 1 tablespoon fresh lemon juice

Grind the ingredients for the green paste and marinate the chicken (if using chicken) along with salt and set aside for 2 hrs. If using Turkey skip this step

In a pan heat the oil and reduce the heat to medium low and saute the shallots and garlic slices for 3-4 minutes. Add the curry powder and fry on medium low for 2 minutes. Add marinated chicken or cooked turkey along with green paste, increase the heat and fry for 5 minute. Add the rest of the ingredients and 1/2 cup water and slit jalapeno and bring to a boil. Reduce heat to medium and cover and cook for 20 minutes. Check the consistency of the gravy and simmer further if it is too watery for your taste. Enjoy with hot steamed rice or fried rice