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Turkey curry

1 hour

Serves 4

Fusion

Main

Turkey is one of my favourite meats, and I think it gets a bad rap because most people only ever eat it dry and overcooked at Christmas. But when it's cooked properly it is a delicious and lean meat that is cheaper than chicken for most of the year. This curry is an easy to cook invention of mine that I cook when I have leftover turkey or when it appears in my local supermarket.

Turkey curry

ingridients

  • 1 Tbsp olive oil

  • 25g unsalted butter

  • 1 large onion, finely chopped

  • 4 garlic cloves, chopped

  • 1 red chilli, deseeded and finely chopped

  • 8 green cardamom pods, crushed

  • 1 tsp ground cumin

  • 1 Tbsp ground turmeric

  • 1 tsp chilli powder

  • 1 tsp garam marsala

  • 1 tsp coriander seeds

  • 2 large potatoes, peeled and cubed

  • 1 butternut squash, peeled and cubed

  • 1 pint chicken or turkey stock

  • 125ml yogurt

  • 85 ml double cream

  • 1 Tbsp lemon juice

  • 400g cooked and shredded turkey

  • 1 tbsp chopped coriander

Method

  • Heat the oil and butter in a large pot over a medium heat

  • Add the onions to the pot and cook for 2-3 minutes

  • Turn the heat down and stir the garlic, ginger and spices into the onions and cook until the onion goes soft

  • Add the potatoes and butternut squash to the pan and cook until the potato begins to stick to the bottom of the pan. Pour in the stock and bring to a gentle simmer

  • Simmer the curry until the potatoes and butternut squash are tender. Turn down the heat and stir in the yoghurt, cream, lemon juice and turkey. Mix well and heat through gently

  • Mix in the coriander just before serving

  • Serve