Thursday, August 2, 2007

Roast Turkey Curry

Transform cooked turkey into something spicy and special in next to no time, with this recipe for turkey curry from Manju Mahli.

  • 4 tbsp vegetable oil
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tbsp tomato purée
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp chilli powder
  • 1/4 tsp garam masala
  • 1/4 tsp salt
  • 450g roast turkey, chopped into 2 cm pieces
  • 1 tsp grated root ginger
  • 1 tsp lemon juice
  • small bunch cilantro, chopped
  • steamed cauliflower
  • peas, shelled
  • golden raisins, plumped

1. Heat 3 tablespoons of the oil in a saucepan and add the onion and garlic. Fry for 6-7 minutes till the onion is lightly browned.

2. In a small bowl, mix the tomato puree with the remaining oil, 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.

3. Stir in the turkey pieces and cook for 1 minute.

4. Add 400ml of hot water from the kettle and simmer for 3-4 minutes. Mix in the ginger, cauliflower, peas, raisins, and the lemon juice.

5. Garnish with cilantro and serve with plain basmati rice.

  • Servings: 3-4
  • Preparation Time: 25 minutes
  • Cooking Time: 15 minutes

from UKTV by Manju Malhi from Great Food Bites

1 comment:

Rebecca said...

Not great. Adding hot water = watery sauce, even with boiling down and additional cornstarch. Additional curry powder at the table helped.