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Turkey Curry

So you are stuffed from Christmas Day and are left with Turkey you can’t finish… Curry is the answer!

You will need:

Turkey cut into cubes or shredded

1 large onion chopped

7 cloves of crushed garlic

1tbsp of crushed ginger

3 green chillies chopped

100g of butter or ghee (clarified butter)

3 tbsp of oil

1 heaped tsp of cumin seeds (jeera)

2 cardamom pods

2 heaped tsp of ground coriander seeds (dhania powder)

2 heaped tsp of ground cumin  (jeera powder)

2 tsp garam masala

1 tsp turmeric powder (Haldi)

1 tsp of salt

1 x 400g tin of tomatoes crushed


  1. On a medium heat in a non stick pot add butter/ghee and oil  
  2. Then add cumin seeds & cardamon pods and cook for 1 minute
  3. Next add chopped onion & cook on a low to medium heat until the onion starts to go golden around the edges
  4. Then add garlic, ginger & chillies and cook for a further 1-2 mins
  5. add Ground Coriander, Cumin, garam masala, turmeric & salt to the onion base and cook on low for 30 seconds. This will infuse the oils from the spices into your onion base
  6. Turn the heat down to low and add cream and stir ensuring the wonderful curry base with onions, garlic, ginger, chillies and spices are mixed well
  7. Cook for 1-2 mins & the add tomatoes.
  8. Cover & cook for about 10 mins on low heat until the butter/oil starts rising to the top. If necessary add half cup of hot water to avoid sticking.
  9. Taste the sauce and add more salt to taste if required or chilli powder for that extra heat
  10. Finally add the Turkey cover and cook for approx.10 mins or until meat is heated throughout.

Garnish with fresh chopped coriander & enjoy with one of Riya’s frozen Paratha, Chappati or Naan!

Traditional Indian dish Chicken tikka masala with spicy curry meat in bowl, basmati rice, bread naan, yoghurt raita sauce on rustic dark background, top view, close up. Indian style dinner from above