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
- Heat the oil and butter in a large non-stick casserole.
- 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.
- Add the potatoes and butternut squash and cook until the potato begins to stick to the bottom of the pan slightly.
- Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper.
- Reduce the heat and simmer for 10-15 minutes, until the potatoes and butternut squash are tender.
- Stir in the yoghurt and cream, then add the lemon juice.
- Add the cooked turkey or other , fold in and simmer to heat through.
- Sprinkle with coriander leaves and serve with basmati rice and nan bread.