2 lbs. turkey meat (use frozen turkey thighs or turkey roast)
2 tbsp. flour
2 tsp. garlic salt
2 tbsp. paprika
2 cans (1 lb. each) tomatoes
1 cup chopped onion
2 green peppers, seeded and chopped
2 to 3 tbsp. curry powder
2 tsp. leaf thyme, crumbled
4 tbsp. raisins
2 tbsp. dry roasted peanuts
2 tbsp. shredded coconut
Cut meat from bones if using turkey thighs. Cut meat into 1-1/2 inch cubes, retaining skin.
Combine flour, garlic salt and paprika in a paper bag. Add the turkey cubes and shake to coat. Arrange the turkey cubes in a shallow roasting pan. Bake at 425 degrees for 20 minutes or until lightly browned. Turn cubes once or twice while cooking. Drain fat from pan.
Break up tomatoes with a fork then combine with onion, peppers, curry powder, thyme and raisins. Pour over the turkey. Cover the pan with aluminum foil.
Bake at 325 degrees for 1 hour or until the turkey is tender. Remove from oven. Simmer on the top of range for a few minutes to thicken the sauce. Serve sprinkled with peanuts and coconut. Serves 8.