Turkey Curry
Transport your taste buds to a world of vibrant flavors with this delicious turkey curry recipe. A symphony of aromatic spices, succulent turkey, and creamy coconut milk combine to create a dish that is comforting and satisfying. Each bite offers a delightful fusion of heat from chillies, sweetness from sugar, and richness from tamarind. From the tender turkey breast to the hearty potatoes and earthy spinach, every ingredient plays a role in making this curry a truly unforgettable culinary experience.
— Constant Cookbook
Ingredients
- 1 onion
- 4 fresh birds eye chillies
- 1 tsp coriander seeds
- 2 tsp tamarind
- 1 tbsp caster sugar
- 2 garlic
- 1 small knob root ginger
- 1 tbsp sunflower oil
- 500g/1lb 2oz turkey breast
- 3 sprigs thyme
- 400ml/14fl oz coconut milk
- 150ml/5fl oz chicken or turkey stock
- 2 large waxy potatoes
- 250g/9oz fresh spinach
- 1 bunch fresh coriander
- 50g/1¾oz whole peeled almonds
Instructions
- Place the chopped onion, chillies, coriander seeds, tamarind, sugar and one clove of garlic into a blender or food processor with the ginger. Pulse until blended into a paste.
- Heat the oil in a large frying pan and brown the turkey, in batches if necessary, with the remaining garlic clove and thyme. Remove the turkey from the pan and discard the garlic. In the same pan, cook the blended paste for a few minutes then return the turkey to the pan and add the coconut milk, stock and potatoes.
- Cook gently for 20 minutes until the turkey has cooked through and the sauce has thickened. Finally, stir in the spinach, fresh coriander and almonds and warm through. Remove from the heat and serve.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 40 pasties
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