How To Make Kerala Turkey Curry

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 4
kerala turkey curry cooked

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
  1. Toast the spices together over a low heat in a dry frying pan until smoky & aromatic
  2. 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.
  3. Add the spices and cook, stirring continuously for another minute or two.
  4. 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.
  5. Fold through the spinach and check seasoning.
  6. Garnish with fresh chopped coriander & lime wedges then serve with Nan breads & freshly boiled basmati rice.