How To Make Kerala Turkey Curry

Name: How To Make Kerala Turkey Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 400g leftover turkey, white or dark meat pulled into large chunks; 2 tbsp peanut or light olive oil; 1 knob unsalted butter; 1 onion, sliced; 2 cloves garlic, minced; 1 tbsp fresh ginger minced; 2 tsp garam masala; 1 tsp cumin seeds; 1 tsp coriander seeds; 1 tsp fenugreek; ½ tsp turmeric; Pinch cayenne; 300ml tomato passata; 300ml coconut milk; 1 tbsp peanut butter (optional); Sea salt; 1 bag baby spinach blanched in boiling salted water for 30 seconds, refreshed in cold water & excess water squeezed out; 2 x limes; Freshly coriander

15 mins
20 mins
easy
4

Recipe by

Jeff Baker

Ingredients

400g leftover turkey, white or dark meat pulled into large chunks
2 tbsp peanut or light olive oil
1 knob unsalted butter
1 onion, sliced
2 cloves garlic, minced
1 tbsp fresh ginger minced
2 tsp garam masala
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fenugreek
½ tsp turmeric
Pinch cayenne
300ml tomato passata
300ml coconut milk
1 tbsp peanut butter (optional)
Sea salt
1 bag baby spinach blanched in boiling salted water for 30 seconds, refreshed in cold water & excess water squeezed out
2 x limes
Freshly coriander

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Introduction

Enjoy something different this festive season with some of your leftover Turkey from Christmas Day. A rich, unctuous curry from the Malabar region of India gently simmered with coconut milk, fresh ginger and fenugreek.

Method

Toast the spices together over a low heat in a dry frying pan until smoky & aromatic
Heat oil & butter in a saucepan over medium-high heat then add the onion, garlic and ginger and cook until they begin to soften, about 8 to 10 minutes.
Add the spices and cook, stirring continuously for another minute or two.
Add the tomatoes & coconut milk then bring mixture to a simmer, reduce heat to low then add the turkey & simmer for another 5 minutes, the turkey must be thoroughly heated.
Fold through the spinach and check seasoning.
Garnish with fresh chopped coriander & lime wedges then serve with Nan breads & freshly boiled basmati rice.