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Ingredients
| olive oil: 1 Tbl |
| unsalted butter: 1 oz |
| onions: 1 (peeled and finely chopped) |
| garlic: 4 cloves |
| ginger (minced): 1 Tbl |
| dry red chili peppers: 1 pepper |
| cardamom (ground): 1 Tbl |
| ground cumin: 1 tsp |
| ground turmeric: 1 Tbl |
| chili powder: 1/2 tsp |
| allspice: 1 tsp |
| ground coriander: 1 tsp |
| white potatoes: 2 whole potatoes (peeled and cut into cubes) |
| butternut squash: 1 |
| chicken stock: 1 pt |
| whole plain yogurt: 4 fl oz |
| lemon juice: 1 Tbl |
| whole turkey: 6 (6 handful turkey cooked & chopped) |
| fresh cilantro (coriander): 1 Tbl |
Turkey curry
Credit: www.bbc.co.uk
User rating:
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Prep Time
30 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
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Heat the oil and butter in a large non-stick casserole pot.
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Add the onions and cook for 2-3 minutes, then add the garlic, ginger, chilli, cardamom, cumin, turmeric, garam masala and ground coriander. Cook over a medium heat until the onion is soft, being careful not to burn the spices.
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Add the potatoes and butternut squash and cook until the potato begins to stick to the bottom of the pan slightly.
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Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper.
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Reduce the heat and simmer for 10-15 minutes, until the potatoes and butternut squash are tender.
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Stir in the yoghurt and cream, then add the lemon juice.
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Add the cooked turkey, fold in and simmer to heat through.
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Sprinkle with coriander leaves and serve immediately.