How to Make an Exotic and Delicious Turkey Curry

Turkey curry makes for a super delicious Thanksgiving dinner. This mild and creamy turkey curry is not too heavy or spicy, it is just right. In addition, it makes for an interesting change, as opposed to the traditional stuffed and roasted turkey.

Preparation time: 15 min
Cooking time: 20 to 25 min
Total time: 35 to 40 min
Yield: 4 servings

Olive oil: 1 tbsp
Unsalted butter: 25g/1oz
Onion (peeled and finely chopped): 1 large
Garlic (peeled and finely chopped): 4 cloves
Fresh ginger (peeled and grated): 2.5cm/1in knob
Red chilli (de-seeded and finely chopped): 1tsp
Green cardamom (slightly crushed): 8 pods
Ground cumin: 1 tsp
Ground turmeric: 1 tbsp
Chilli powder: ½ tsp
Garam masala: 1 tsp
Ground coriander seeds: 1 tsp
Potatoes (peeled and cut into cubes): 2 large
Butternut squash (peeled, seeded and cut into cubes): 1
Chicken or turkey stock: 570ml/1pt
Yoghurt: 125ml/4fl oz
Double cream: 85ml/3fl oz
Lemon juice: 1 tbsp
Roast turkey (chopped): 6 large handfuls
Fresh coriander leaves (chopped): 1 tbsp


  • 1

    Start by peeling, seeding and chopping all the vegetables.

  • 2

    Take a heavy bottomed, non-stick casserole pot and heat oil and butter in it over medium high heat.

  • 3

    Add chopped onions to the pot, and sauté them for 2 to 3 minutes or until they are soft and translucent (but not brown).

  • 4

    Then, add garlic and ginger and cook everything for a minute. Next, add all the spices (chilli, cardamom, cumin, turmeric, garam masala and ground coriander) to the sautéed onion, ginger, and garlic, and cook over medium heat for another couple of minutes, taking care not to burn the spices.

  • 5

    Add the chopped potatoes and butternut squash to the pot, and fry for 2 to 3 minutes, or until the potatoes begin to stick to the pan, stirring occasionally.

  • 6

    Now, add the chicken or turkey stock to the pan and bring the mixture to a boil over medium high heat.

  • 7

    Season the mixture with salt and freshly ground black pepper, reduce the heat to low, and simmer the curry for 10 to 15 minutes, or until the potatoes and squash are cooked through.

  • 8

    Stir in the cream and yoghurt, and cook for a few more seconds before adding the lemon juice.

  • 9

    Now, add the roasted turkey pieces to the curry, toss carefully, and simmer for 2 to 3 minutes (or until heated through).

  • 10

    Remove the pan from the heat, sprinkle with finely chopped coriander or parsley leaves, and serve immediately.

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