Turkey Curry

在那儿的荷兰烤肉锅融化酥油r medium. Add mustard seeds and dried red chiles; cook, stirring occasionally, until mustard seeds are mostly done popping, 2 minutes, 30 seconds to 3 minutes. Add onion; cook, stirring occasionally, until onion is softened and lightly browned, about 10 minutes. Stir in garlic and ginger; cook, stirring often, until aromatic and lightly browned, about 2 minutes. Stir in cumin, chili powder, garam masala, and coriander; cook, stirring often, until fragrant, about 30 seconds.

Add crushed tomatoes to Dutch oven, and scrape bottom of Dutch oven to loosen any browned bits. Bring mixture to a boil over medium. Reduce heat to low; simmer, stirring occasionally, until sauce is deep red and very thick, 30 to 35 minutes.

Remove and discard dried red chiles from sauce in Dutch oven. Stir in water, cream, salt, and black pepper. Stir in turkey. Increase heat to medium; gently simmer, stirring occasionally, until turkey is heated through, about 3 minutes. Season with additional salt and black pepper to taste, and, if needed, add additional water desired consistency. Remove from heat. If desired, stir in dried fenugreek. Garnish with cilantro leaves. Serve alongside basmati rice or naan.