Description
Leftover Turkey Curry makes the most of the leftover turkey you had for Christmas. This is a tomato based curry with sweet and sour flavours, called Pathia.
Ingredients
Units
Scale
- 45ml (3 tbsp) vegetable oil
- 300g (2 cups) chopped onions
- 3 garlic cloves, crushed
- 5cm (2 in) fresh ginger, peeled and finely chopped
- 1 bay leaf
- 1g (1/4 tsp) salt
- 1g (1/4 tsp) turmeric powder
- 450g (1lb) cooked turkey, shredded
- 2 green chillies, finely chopped
- 2g (1 tsp) cumin powder
- 2g (1 tsp) ground cayenne
- 6 tomatoes, chopped
- 15ml (1 tbsp) tomato puree
- 2.5ml (1/2 tsp) white vinegar
- 10ml (2 tsp) brown sugar or jaggary
- 1 fresh lime, juiced
Instructions
- Heat the oil in a heavy saucepan.
- Add the onions, garlic, ginger, bay leaf, salt and turmeric powder and fry until the mixture turns golden brown. It should take about 5 minutes.
- Add the turkey to the pan and cover the meat in the onion spice mixture.
- Add the chillies, cumin and cayenne and stir well.
- Add the tomatoes and fry until they form a shiny paste and the oil starts to separate.
- Stir in the tomato puree, vinegar, sugar and lime juice. If the curry seems a bit dry and you like it saucier, you can add up to 125ml (½ cup) of water.
- Taste and adjust seasoning as needed. Simmer for 10 minutes then turn off the heat and let it rest for 10 minutes.
- Sprinkle chopped coriander on top and garnish with a slice of lime. Enjoy!
Notes
- You can easily tweak this turkey curry to your taste. Like it tangier? Add a bit more vinegar. Sweeter? Sugar. You can even add more tomato puree to make it more tomatoey. Have fun playing around!
- Although I recommend using bay leaf in this recipe, you could always use one of these bay leaf substitutes instead.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Indian