Turkey Curry

I love a nice curry, particularly on a Friday evening with a nice cold lager!

Method

1. Heat oil and cook onion and garlic gently in a large pan until soft

2. Add turkey pieces and turn up heat. Stir for a few mins

3. Add the spices (minus garam masala) and stir until meat browned

4. Add chopped tomatoes, salt to taste and bring to boil

5. Simmer gently with lid on pan for approx 25 min

6. Stir in garam masala and cook for another 10 min, or until meat cooked

Serve with rice
Top Tip - if you are reheating the curry from frozen you may want to add a couple of dollops of natural yoghurt to give it a creamier texture, or add a small piece of creamed coconut block just before serving to give it a nice Korma feel.
Surplus amounts can be frozen for later use

Ingredients

Turket Fillets, Cubed 878g
400g Tins Chopped Tomatoes 2
Garlic Cloves, Peeled & Finely Chopped 2
Large Onion, Peeled And Finely Chopped 1
Turmeric 1 ½ Tsp
Chilli Powder (more/less To Taste) 1 Tsp
Ground Cumin 2 Tsp
Ground Coriander 2 Tsp
Garam Masala 1 ½ Tsp
Sunflower/Veg Oil 2 Tbsp
Salt, To Taste

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Accompaniment

Cobra Beer 330ml

Lord Karan Bilimoria founded Cobra Beer in 1989. He launched Cobra Beer when he realised that Britain deserved a better, smoother, less gassy lager. Not just smoother, but one which complemented food, and could appeal to both ale and lager drinkers alike.