Indian Turkey Curry Recipes

TURKEY TIKKA MASALA

Steps:

• Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.
• Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn't burn.
• Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.
• Add cream and chopped cilantro to the pot. Season with 1 1/2 teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.
• In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.
• Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.
• To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.

INDIAN TURKEY WITH SPINACH & NEW POTATOES

Steps:

• Boil the new potatoes until tender. Drain. Heat the vegetable oil in a large pan and cook 1 finelythe chopped onion for 5-6 minutes. Add the garlic cloves and minced turkey and cook for 4-5 minutes. Stir in the Madras curry paste and cook for 1 minute. Stir in the chopped tomatoes and chicken stock, cover and cook for 20 minutes. Stir in the potatoes and baby spinach and heat through for 3-4 minutes.

TURKEY CURRY

Steps:

• Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.
• Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.

INDIAN TURKEY CURRY

Steps:

• In a medium saucepan cook the onion and celery in margarine/butter.
• blend until tender.
• Stir in the flour and curry powder.
• Add chicken broth, tomato juice, and Worcestershire sauce.
• Cook and stir over medium heat until thickened and bubbly.
• Season with pepper.
• Stir in turkey, heat through and serve over the rice.
• Pass condiments along with entree.