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Turkey Curry

  • 4servings
  • 20minutes

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Source: www.foodnetworktv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, D, P
MineralsSilicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tbsp olive oil

  2. 25 g unsalted butter

  3. 1 large onion, peeled and finely chopped

  4. 4 garlic cloves, peeled and chopped

  5. Thumb size piece of ginger, peeled and grated

  6. 5 green cardamom pods, slightly crushed

  7. 1 tsp ground cumin

  8. 1 tsp ground turmeric

  9. 1 tsp chilli powder

  10. 1 tsp garam masala

  11. 1 tsp ground coriander seeds

  12. 2 large potatoes, peeled and cut into cubes

  13. 570 ml chicken stock

  14. 125 ml plain yoghurt

  15. 85 ml double cream

  16. 1 tbsp lemon juice

  17. 6 large handfuls of turkey, cooked and chopped

  18. 1 bunch fresh coriander leaves, chopped

Instructions Jump to Ingredients ↑

  1. Turkey Curry 1. Heat the oil and butter in a large saucepan, 2. 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 and the spices are cooked.

  2. Add the potatoes and cook for 3-4 mins.

  3. 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 are tender.

  4. Stir in the yoghurt and cream, then add the lemon juice.

  5. Add the cooked turkey, fold in and simmer to heat through. Sprinkle with coriander leaves and serve immediately.

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