Mouthwatering turkey curry recipe

Christmas 2016 saw my first attempt at cooking a traditional roast turkey Christmas lunch, which I’m pleased to say went without a hitch. Naturally, we were left with mountains of turkey to use up, which we bagged and put in the freezer ready to use for future meals. I had fun with the first batch making turkey curry, which I found simple and delicious. I found a recipe on BBC Food and slightly modified it based on ingredients I had in the house (below is my modified recipe). As usual with Indian recipes, don’t be scared off by the big ingredients list – it’s mostly spices that you’ll already have in the cupboard if you ever do Indian cooking. This made enough for four to six people.

You will need

  • 1 tbsp olive oil
  • 25g unsalted butter
  • 1 large onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2.5cm fresh ginger, peeled and grated
  • 1 red chilli, de-seeded and finely chopped
  • 8 green cardamom pods, slightly crushed
  • 1 tsp ground cumin
  • 1 tbsp ground turmeric
  • ½ tsp chilli powder
  • 1 tsp garam masala
  • 1 tsp ground coriander seeds
  • 1 potato, peeled and cubed
  • 2 sweet potatoes, peeled and cubed
  • 500ml chicken or turkey stock
  • 70ml white wine
  • 125ml yogurt
  • 85ml double cream
  • 1 tbsp lemon juice
  • 6 large handfuls leftover turkey, chopped
  • 1 tbsp fresh coriander leaves, chopped

Step 1

Heat the oil and butter and add the onions, cooking them for about three minutes. Add the spices, chilli, garlic and ginger, and cook on a medium heat until the onion has softened.


Step 2

Add the cubes of potato and cook for a few minutes; the recipe said that the potatoes would start to stick to the bottom of the pan slightly, but I found mine didn’t do that.


Step 3

Add the stock and white wine and bring it to the boil, seasoning with salt and pepper. Simmer on a low heat for about 15 minutes, until the liquid has reduced and the potatoes are cooked.


Step 4

Stir in the yogurt and double cream, and then mix in the lemon juice and turkey. Simmer until the turkey is fully heated through. At the same time, cook some rice.


Step 5

Serve with a garnish of fresh coriander – so delicious on a cold winter’s evening!


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