Monthly Recipe; Turkey Curry

Turkey Curry Recipe

My recipe of the month is a seasonal one, and a spicy change from all the rich food consumed throughout the festive period. Yes its Turkey curry; of course, it can be adapted using Chicken, Prawns, or Vegetables.

I always make a curry on our French Alps walking holidays, but in the Dolomites, with all its German influence, curry is something I have never seen on a menu. No takeaways in this part of the world, so this makes a really nice change as we seem to have so many in the UK.

Ingredients for Turkey Curry

  • 1 tbsp olive oil
  • 25g unsalted butter
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • Large piece of fresh ginger, peeled and grated
  • 1 red chilli, de-seeded and finely chopped
  • 6 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
  • 2 large potatoes, peeled and cut into cubes
  • 1 butternut squash, peeled, seeds removed and cut into cubes
  • 570ml chicken or turkey or vegetable stock
  • 125ml plain yoghurt
  • 85ml double cream
  • 1 tbsp lemon juice
  • 6 large handfuls roast turkey (chicken,prawns,vegetables) chopped
  • 1 tbsp fresh coriander leaves, chopped

How to Make Turkey Curry

  1. Heat the oil and butter in a large non-stick casserole.
  2. Add the onions and cook for 2-3 minutes, then add the garlic, ginger, chilli, cardamom, cumin, turmeric, garam masala and ground coriander. Cook over a medium heat until the onion is soft, careful not to burn the spices.
  3. Add the potatoes and butternut squash and cook until the potato begins to stick to the bottom of the pan slightly.
  4. Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper.
  5. Reduce the heat and simmer for 10-15 minutes, until the potatoes and butternut squash are tender.
  6. Stir in the yoghurt and cream, then add the lemon juice.
  7. Add the cooked turkey or other , fold in and simmer to heat through.
  8. Sprinkle with coriander leaves and serve with basmati rice and nan bread.


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