Grilled Curry Turkey Thighs (Cast Iron Skillet)

Ingredients

1.60 kg (3.5 lbs) bone-in turkey thighs, skin removed
2 tbsp. butter
Salt and pepper
Homemade Curry
1.5 lbs onions, thinly sliced
2 1/4 lb fresh tomatoes, diced
1 large carrot, sliced
1/2 cup diced red peppers
2 tbsp. olive oil or butter
1 tbsp. whole coriander seeds (approximately 1/2 tbsp. ground)
1 tbsp. whole fenugreek seeds (approximately 1/2 tbsp. ground)
1 tbsp. whole green cardamom seeds (approximately 1/2 tbsp. ground)
1 tsp. ground cumin
2 tsp. ground turmeric
1/2 tsp. ground nutmeg
1 cup coconut milk
Fresh cilantro for garnish if desired.

Notes: If you can't find whole seeds, use already ground seasonings (but reduce quantity by half: 1 tbsp. cardamom seeds would be roughly 1/2 tbsp. ground.) Butter is preferred for this recipe, but oil works, too (for a healthier option!).

Directions

Heat a small frying pan over medium heat.
Add coriander, fenugreek, cardamom, cumin, turmeric, and nutmeg. Toast, stirring often, until deepened in colour and aromatic (5-10 minutes max.) Pour into mortar and pestle. Grind until all seeds are a fine powder (a coffee grinder works perfectly, too!)

Curry:

Melt butter or oil in a large saute pan over medium heat. Once bubbling, add in onions, carrot, and peppers. Cook for 10 minutes, or until softened. Move to a blender and puree. Return to stove-top, add tomatoes, curry seasoning, salt, and pepper. Cook for 1-2 hours (I recommend the two hours!) Stir in coconut milk, cook for few more minutes, and transfer to blender again to puree.

Grilling:

Preheat cast iron skillet on BBQ (aiming for 400-450F.) Add butter and once bubbling, add salt and peppered turkey thighs to the pan (meaty side down.) Cook for 15 minutes, or until nicely browned. Flip & cook for another 15 minutes. Stir in curry sauce (I went with just over 2 cups but feel free to add as much as you like!) Cook for 5-10 minutes, or until turkey thighs are fully cooked (165F.)
Sprinkle with fresh cilantro if desired and serve! You can also turn this recipe into a meal bowl (serve over potatoes or rice.) Be sure to remove the meat from bone so it has a "shredded" appearance.