Turkey curry…not just for Christmas!

Or should that read “not just for the Christmas leftovers”!
Turkey is one of those funny meats that aside from Thanksgiving and Christmas doesn’t get much airtime. It can often be dry if not cooked to perfection and some claim it has a stronger “gamier” flavour versus chicken. That said, it’s a surprisingly lean meat, relatively cheap and when slow cooked, tender, so great for casseroles and dishes like curry.

Turkey has a special place in the hearts of my family as our great aunty Dof aka Dorothy rattled out the same praise every year on Christmas Day to my Nanna “lovely and moist Bid” aka Bridget. This praise came irrespective of the actual moistness of the bird and to strangers of my family the story serves only to show that Dof loved turkey whilst the rest of us love nicknames… Dof (Dorothy), Bid (Bridget), aunty mole (Molly), Gugs (Grandad) and the list goes on and on!

But back to my curry. It’s good and tasty and so in my eyes worth making anytime and not just to use up Christmas left overs. Try it and see and I guarantee you too will come away saying “lovely and moist”!

1 large Turkey breast, 1 onion, 2 cloves garlic, 1 potato, 1/2 cauliflower, 1/2 small pumpkin, 1 small apple, 50g pumpkin seeds, 50g sliced almonds, 50g sultanas, 1/2 tsp fresh chilli seeds, 1 tsp madras powder, 1 tsp cumin seeds, 1 tsp coriander powder, 600g chicken stock, 200g coconut milk (or fresh cream), salt & pepper
1. Heat oil in a large pan and sautée the chopped onion and garlic until lightly burnt. This burnt undertone is key to the overall flavour of the curry.
2. Add in the chopped turkey chunks and all the dry spices and cook until the meat is sealed.
3. Add the peeled and chopped potato, chopped cauliflower, chopped pumpkin and stock. Bring to the boil and simmer for 20 mins.

4. Grate the apple and add together with the seeds, almonds, sultanas and coconut milk.
5. Continue to simmer without a lid for a further 20 mins until the curry has reduced down sufficiently. You want enough sauce to serve with rice but without it being to liquid.

6. Serve with rice, mango chutney, lime pickle and a good naan bread!

The curry has a lovely sweet touch thanks to the apple, pumpkin, raisins and coconut milk but with just the right amount of heat and spice. Easy eating all year round!

3 Responses to “Turkey curry…not just for Christmas!”
  1. Wonderful recipe for this time of year.

  2. Karen says:

    I love your variety of vegetables in your curry…it sounds great.

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