Prep 25 mins
Cook 15 mins
Transform cooked turkey into something spicy and special in next to no time with this recipe for turkey curry.
- 59.16 ml vegetable oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 14.79 ml tomato paste
- 4.92 ml ground cumin
- 4.92 ml ground coriander
- 2.46 ml turmeric
- 1.23 ml chili powder
- 1.23 ml garam masala
- 1.23 ml salt
- 453.59 g roasted turkey, chopped into 1/2in pieces
- 4.92 ml grated gingerroot (optional)
- 4.92 ml lemon juice
- 1 bunch fresh cilantro, chopped
- Heat 3 tablespoons of the oil in a saucepan and add the onion and garlic. Fry for 6-7 minutes till the onion is lightly browned.
- In a small bowl, mix the tomato puree with the remaining oil, cumin, coriander, turmeric, chili powder, garam masala and salt to form a thick paste. Tip the paste into the onion mixture and fry for half a minute.
- Stir in the turkey pieces and cook for 1 minute.
- Add 1 1/2 cups of hot water from the kettle and simmer for 3-4 minutes. Mix in the ginger (if using) and the lemon juice.
- Garnish with cilantro and serve with plain basmati rice, bread and a salad of crisp lettuce.
Great way to use up leftover turkey, or even chicken or pork. Great flavor and easy to make. I did find the sauce to be a bit thin, though, and would cut down the amount of water used. Made for My 3 Chefs game.
I did use chicken, and it wasn't left over, I just sauteed it before getting on with the rest of the recipe! I added chopped tomatoes to this, since we enjoy tomatoes in our curry. Good flavour, easily done, we enjoyed it, and I should have made more, to enjoy the next day!!! Thank you English Rose, a good recipe! Made for I Recommend tag game.