appetite magazine
Boxing Day turkey curry
 
 
Author:
Serves: 4
Ingredients
  • 1tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 20g ginger, finely chopped
  • 2tsp ground cumin
  • 1tsp ground turmeric
  • 1tsp ground coriander
  • ½tsp garam masala
  • ½-1 fresh red chilli, chopped
  • 400g tin of chopped tomatoes
  • 1kg (approx.) shredded turkey, cooked
  • 100g Greek yoghurt
  • Salt and pepper, to taste
  • 20g fresh coriander, stalks and leaves
Method
  1. Heat the oil in a heavy-based pan (with a lid) over a medium heat.
  2. Once warm, add the finely chopped onion.
  3. Stir until the onion is caramelised, then add the finely chopped garlic and ginger and keep stirring to avoid sticking. Add the cumin, turmeric, coriander, garam masala and fresh chili – and stir. Add the chopped tomatoes and stir to combine.
  4. Pop the lid on the pan and cook until the masala thickens to your liking. If you have any turkey juices left over, you can add these now to deepen the flavour further.
  5. Once your masala has thickened, add the turkey to the sauce and stir gently.
  6. Reduce the heat to low (to avoid splitting) and stir in the Greek yoghurt.
  7. Check the seasoning and adjust as required.
  8. Finish with the chopped coriander, and serve with rice or naan.
Recipe by appetite magazine at https://www.appetitemag.co.uk/boxing-day-turkey-curry-2/