AIP Paleo Indian Turkey Tikka
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Some people think it's just not possible to enjoy an Indian-style curry without nightshades, seeds, nuts and dairy. Spices like cumin, ground coriander, paprika and chilli paste - they look pretty innocent enough, all lined up like soldiers on the cupboard shelf, but to someone who finds these ingredients inflammatory, they're not a great idea.
But, even on the autoimmune protocol, where these ingredients are eliminated at first, you can totally enjoy an Indian, Thai or Chinese curry night.
And there's this Turkey Tikka recipe.
You know I've been developing recipes for Farmer's Choice for a while now, and I find their free-range meat and fish really good quality. I'm not just saying that - I look forward to cooking their meat, because I know it's going to be good. And it arrives, still frozen, so you can fill up your freezer.
They sent me a 1kg turkey breast joint to use for this recipe. You just defrost it for a day in the fridge, slather on the marinade and then put it in the oven to cook for about an hour. No tricky carving around bones, no fuss - when it's all cooked, let it rest and then cut into slices.
So here's something to switch up your turkey roast. Hope you love it.
AIP Paleo Indian Turkey Tikka
1 large clove garlic, peeled
piece of fresh ginger, about thumb-size - peeled
1 heaped teaspoon turmeric powder
2 tbsp plain coconut yoghurt
juice of 1 lime
quarter teaspoon of salt
1 tsp dried coriander leaf
small pinch of ground cloves
First, finely grate the ginger and the garlic using a microplane grater and place in a bowl. Add the rest of the ingredients (except the turkey) and mix until well combined.
Take the defrosted turkey joint out of the fridge and place it on a roasting or baking tray lined with greaseproof paper (you'll thank me later when it comes to washing up). Using your hands, slather over the marinade so it covers the turkey, turning it upside down so it coats the bottom, too.
Wash your hands and place the turkey in an oven heated to gas mark 4/180ºC, and leave to roast for an hour.
After the hour's up, the turkey should be a golden yellow colour, and slightly burnished in places from the oven. This is good. Check it's cooked through by inserting a meat thermometer in the centre of the joint, or making a small cut and checking the juices run completely clear. If there are any pink juices, or if the turkey looks even slightly raw in the centre, put it back in the oven for a few minutes and then check again.
Once the turkey's cooked through, lift it on a clean cutting board and leave to rest for 5-10 minutes. With a sharp knife, cut the turkey into slices and serve, with a crunchy carrot salad and some lemon halves for squeezing over.
Farmer's Choice kindly provided the turkey for this recipe, along with a contribution towards the ingredients used.
Do you love Indian food but you're on the strict elimination stage of AIP? Check out my new ebook, SPICE, that's packed full of AIP-compliant recipes that use herbs and spices in your cooking.