Sri Lankan Turkey Curry
This Sri Lankan turkey curry recipe is a flavorful and aromatic dish that will transport your taste buds to the vibrant streets of Sri Lanka. The key to its rich and complex flavor lies in the homemade roasted Sri Lankan curry powder, which combines fragrant spices and dried chillies. The tender turkey pieces are simmered in a luscious coconut milk sauce that is infused with the warmth of cinnamon, cardamom, and cloves. With a touch of tangy lime juice to brighten the dish, this curry is perfect for a cozy dinner with steamed rice.
— Constant Cookbook
Ingredients
- 1 tbsp uncooked long grain or basmati rice
- 50g/2oz coriander seeds
- 25g/1oz cumin
- 25g/1oz fennel seeds
- 7.5cm/3in piece cinnamon
- 1½ tsp fenugreek
- ½ tsp cloves
- ½ tsp cardamomcardamom
- ½ tsp black mustard seeds
- 1 tsp black peppercorns
- 3 dried red Kashmiri chillies
- 2 tbsp coconut or vegetable oil
- 15cm/6in cinnamon
- 10 cardamom
- 10 cloves
- 350g/12¼oz onions or shallots
- 40g/1½oz garlic
- 25g/1oz fresh root ginger
- 2 tbsp roasted Sri Lankan curry powder
- 1 tsp Kashmiri chilli powder
- 1 tsp ground turmeric
- 200g/7oz canned chopped tomatoes
- 20 fresh curry leaves
- 4 x 4cm/1½in pieces pandan leaf (available from some Asian grocers)
- 1 fat lemongrass
- 3 green cayenne chillies, split open lengthways
- 1 tsp salt
- 400ml/14fl oz canned coconut milk
- 750g-800g/1lb 10½oz-1lb 12¼oz cold cooked turkey
- 1 tbsp freshly squeezed lime juice
- salt and freshly ground black pepper
- steamed rice
Instructions
- For the roasted Sri Lankan curry powder, heat a heavy-based frying pan over a medium heat. Add the uncooked rice and cook for 2-3 minutes, shaking the pan regularly, until the rice is toasted and pale golden-brown. Transfer the toasted rice to a large mortar or spice grinder and set aside to cool.
- Repeat the dry-frying process with the spices, then tip into a bowl and set aside to cool.
- Repeat the dry-frying process with the dried chillies, then tip into a bowl and set aside to cool.
- When the toasted rice, spices and chillies have cooled, grind them to a fine powder (do this in batches if necessary). Store the roasted Sri Lankan curry powder in an airtight jar for up to three months.
- For the Sri Lankan turkey curry, heat the oil in a large, heavy-based frying pan. Add the cinnamon stick, cardamom pods and cloves and fry for 15-20 seconds, or until fragrant.
- Add the onions or shallots and fry for 4-5 minutes, or until softened and pale golden-brown. Add the garlic and ginger, stir well to combine, and fry for a further 2-3 minutes.
- Stir in two tablespoons of the roasted curry powder, the chilli powder and ground turmeric and fry for a further minute.
- Add the chopped tomatoes, curry leaves, pieces of pandan leaf, lemongrass stalk, cayenne chillies and salt. Cover the pan with a lid and bring the mixture to a gentle simmer over a low to medium heat. Continue to simmer for 20-25 minutes, or until the curry sauce has thickened.
- Add the coconut milk and cooked turkey, then re-cover the pan with the lid, return the mixture to a simmer and continue to simmer for a further 4-5 minutes, or until the turkey has heated through. Stir in the lime juice and remove the pan from the heat. Serve with steamed rice.
Cook Time
1H
Prep Time
PT1H
Yield
4
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