Puffed rice pappadum with turkey tikka masala
This meal is perfect for when you're craving a little spice! Made with tandoor masala spiced turkey, topped with tikka sauce, served with homemade rice chips, this comforting dish is hearty and satisfying.
SERVES
4
TO
6
Ingredients
Rice Crisps
- 1 cup (240 ml) short grain white rice
- 8 cups (2 L) water
- Vegetable oil, for frying
- Salt, to season
Turkey
- 3 pounds turkey thighs, deboned, skin on
- 3/4 cup (180 ml) plain yogurt
- 1/4 cup (60 ml) tomato juice
- 2 cloves garlic, minced
- 2 tablespoons (30 ml) chopped ginger
- Salt and black pepper, to season
- 1 tablespoon (15 ml) tandoori masala
- 1 tablespoon (15 ml) Kashmiri chilli powder
- 1 teaspoon (5 ml) paprika
Tikka Sauce
- 1 tablespoon (15 ml) smoked paprika
- 1 teaspoon (5 ml) yellow curry powder
- 1 tablespoon (15 ml) garam masala
- 1/2 teaspoon (5 ml) ground coriander
- 1 teaspoon (5 ml) ground cumin
- 1/2 teaspoon (2.5 ml) ground cloves
- 1/2 teaspoon (2.5 ml) ground cardamom
- 2 tablespoons (30 ml) ghee
- 2 medium sized onions, diced
- 2 cloves garlic, minced
- 28 ounce (710 ml) can pureed tomatoes
- 2 cups (470 ml) chicken stock
- 2 tablespoons (30 ml) honey
- 1 cup (240 ml) whipping cream
Serve
- Green peas, cooked and tossed with butter and salt, to garnish
- Cilantro, to garnish
Directions
Rice Crisps
- Boil the rice in the water for 25 minutes, until ‘overcooked’, sticky, with broken grains.
- Strain away and discard the excess water. Blend the rice until very smooth. Season with salt.
- Set a dehydrator to 125° F (52° C). Spread the rice puree on a pan (or pans) and dry completely for about six hours.
- When completely dry, break into shards (or cut before drying for a neater result).
- Before serving, heat several inches of vegetable oil in a large heavy pot over high heat to 400° F (205° C).
- Fry the shards in batches, quickly (30 seconds), until puffed and crisp.
- Drain on a paper towel-lined plate.
Turkey
- Mix the yogurt, tomato juice, garlic, ginger, salt, pepper, tandoori masala, paprika, and Kashmiri chilli powder and whisk to combine.
- Pour over the turkey legs and massage into the flesh. Refrigerate for at least two hours, up to overnight.
- Preheat grill or broiler and cook the turkey, regularly for an even char.
- Set aside to rest.
Tikka Sauce
- Mix the smoked paprika, yellow curry powder, garam masala, coriander seed, cumin, cloves, and cardamom. Set aside until needed.
- Heat the ghee in a saucepan or skillet over medium heat. Add the onions and garlic and cook until the onions soften for four to five minutes.
- Add the spices, making sure they sizzle for a moment in the ghee before stirring them into the onions.
- Add the tomatoes, chicken stock, and honey.
- Bring to a simmer, then add the turkey and simmer, covered, for 75 to 90 minutes until tender.
- Stir in the cream for the last minute or two of cooking to warm through.
Serve
- Cook peas in butter, season with salt.
- Plate a portion of turkey, ladling the sauce over the top.
- Garnish with peas and cilantro.
- Place a large piece of rice crisp standing up at the back of the plate. Serve and enjoy!
