Turkey curry recipes
Our top 3 of 7 Turkey curry recipes
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Christmas Roast Turkey Curry
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Delia Smith's English Colonial Curry with Turkey
-
Caribbean Turkey Curry
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Recent recipes
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View all 7 variations
Ingredients
- 500g Roast turkey
- 1 tsp Ginger
- 1 tsp Lemon juice
- 1 tsp Chopped coriander
- Salt
- ½ tsp Garam masala
- 1/3 tsp Chili powder
- ½ tsp Turmeric
- 1 tsp Ground coriander
- 4 tbsp Cooking oil
- 1 Onion chopped
- 4 Garlic cloves chopped
- ¼ cup Tomato puree
- 1 tsp Ground cumin
Method
- Put the oil in a hot saucepan and add the onion and garlic. Fry for 7 minutes.
- In a bowl, mix together: the tomato puree, cumin, coriander, turmeric, chilli 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 400ml of hot water from the kettle and simmer for 3-4 minutes. Mix in the ginger and the lemon juice.
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- 600g cooked turky, cut into chunks
- 1tbsp turkey dripping
- 1 large onion, finely chopped
- 2 sticks celery, finely chopped
- 1 garlic clove, crushed
- 1 heaped tbsp plain flour
- 1 tsp tumeric
- 1 tsp ground ginger
- 1 heaped tbsp Sharwood's Hot Curry Powder (for Madras)
- 725ml hot stock (made with Marigold bouillon)
- 1 medium dessert or Bramley apple, cored and chopped
- 25g sultanas
- 1 heaped tbsp mango chutney
- 2tbsp grated creamed coconut
- squeeze lemon
- seasoning
Method
- Heat the dripping and fry the onion and celery over a medium heat, tossing them around till softened and well browned at the edges, then add the garlic and toss that around for a minute.
- Now stir in the flour, turmeric, ginger and curry powder to soak up all the juices, and after that gradually stir in the stock. When the sauce begins to bubble, add the apple, sultanas, mango chutney and grated coconut, plus some seasoning.
- Turn the heat down to a gentle simmer and let it cook for 30 minutes. After that, add the turkey pieces and a squeeze of lemon juice, stir well, put a lid on and simmer gently for a further 10 minutes to reheat the turkey. Serve with basmati rice, poppadoms, mango chutney and lime pickle.
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Ingredients
- 1 lb Turkey. chopped
- 8 oz Onions. chopped
- 3 tablespoons Curry Powder (medium or hot)
- 1 oz Plain Flour
- 14 oz Mangoes (tinned)
- ¼ pint Chicken Stock
- 4 oz Raisins
- 1 oz Desiccated Coconut
- 1 tin Coconut Milk
- Salt and Pepper to taste
- Ginger. freshly grated
Method
- 1. Soften the chopped onions in the chicken stock
- 2. Add the mangoes then the raisins, desiccated coconut, ginger, salt and pepper and the coconut milk.
- 3. Bring to the boil then cook slowly.
- 4. Mix the curry powder with the flour and rub into the turkey.
- 5. Add the turkey into the cooking mixture.
- Notes:
- If using raw turkey fry it with the curry powder and flour until cooked on both sides. Then add to mixture.
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