TURKEY CURRY

TURKEY CURRY 

INGREDIENTS 

Turkey Meat - 1 Kg

Onions - 3

Green Chillies - 5

Tomatoes - 4

Red Chilli Powder - 5 Tbsps 

Turmeric Powder - 2 Tsps

Fennel Powder - 1 Tbsp 

Coriander Powder - 1 Tbsp 

Black Pepper Powder - 1 Tbsp 

Garam Masala Powder - 1 Tbsp 

Ginger Garlic Paste - 2 Tbsps 

Cashew Nuts - 1/4 cup

Coriander Leaves - 1/2 cup

Curry Leaves - 4 Sprigs 

Yoghurt - 1/2 cup 

Salt - To Taste

Oil - As Required 

METHOD 

Chop wash and clean Turkey meat

In a bowl add yoghurt 1/4 Tsp of turmeric powder 3 Tsps of red chilli powder 2 Tsps of ginger garlic paste and salt to taste 

Mix well and marinate turkey meat in the marinade for 30 minutes 

Soak cashews in hot water once soft grind to a smooth paste and set aside 

Purée 2 onions and tomatoes separately and set aside 

Slice 1 onion and the green chillies 

Chop fine the coriander leaves 

Pressure cook turkey meat until tender along with the marinade 

In a pan add oil and curry leaves add sauté sliced onion and green chillies until onion is golden

Now add the onion purée and sauté until its fragrant 

Add the tomato purée and sauté until mushy

Add in the ginger garlic paste and sauté until raw smell is no more 

Add in all of the spice powders cashew nut paste and salt to taste 

Sauté for a few minutes until oil floats on top 

Add the pressure cooked turkey meat along with the stock 

Simmer and cook until you get the required consistency of gravy 

Sprinkle coriander leaves and remove pan from stove 

Notes:

Adjust spices to suit your taste 

Adding cashew nut paste is optional but adding cashew nut paste enhances the flavour and thickens the gravy

Reduce the amount of red chilli powder if you’re not adding cashew nut paste 

Turkey meat is cooked with the skin which releases fat so adding oil must be taken care of else the gravy will be oily