Description
Mary Berry’s Turkey Curry is a mild and aromatic dish that combines cooked turkey, onions, and a creamy curry sauce flavored with traditional spices. This recipe is perfect for using up leftover roast turkey and creating a hearty, flavorful meal that’s quick and easy to prepare.
Ingredients
For the Curry Base
- Cooked Turkey (400g, shredded): Use leftover roast turkey for convenience.
- Onion (1 large, finely chopped): Adds sweetness and depth.
- Garlic (2 cloves, minced): Enhances the aromatic flavors.
- Fresh Ginger (1 tbsp, grated): Adds warmth and spice.
- Curry Powder (2 tbsp): For the primary curry flavor.
- Ground Turmeric (1 tsp): Adds color and depth.
- Ground Cumin (1 tsp): Provides earthy, nutty notes.
- Canned Tomatoes (400g): This creates a rich and tangy base.
- Coconut Milk (300ml): Adds creaminess and balances the spices.
- Vegetable Oil (2 tbsp): For sautéing.
- Salt and Pepper (to taste)
Optional Additions
- Peas (100g): Adds a pop of sweetness and color.
- Fresh Coriander (for garnish): Brightens and freshens the dish.
Instructions
Step 1: Sauté the aromatics
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and golden. Stir in the garlic and ginger and cook for an additional 1-2 minutes.
Step 2: Add the spices
Add the curry powder, turmeric, and cumin to the pan. Stir well and cook for 1 minute to release the flavors of the spices.
Step 3: Add the tomatoes
Pour in the canned tomatoes and simmer for 5 minutes, allowing the sauce to thicken slightly.
Step 4: Stir in the coconut milk
Reduce the heat to low and stir in the coconut milk. Simmer for 5 minutes to create a creamy, flavorful sauce.
Step 5: Add the turkey
Gently fold in the shredded turkey and peas (if using). Simmer for 10 minutes, or until the turkey is heated through and the peas are tender.
Step 6: Season and garnish
Season with salt and pepper to taste. Garnish with fresh coriander before serving.
Step 7: Serve
Serve the turkey curry hot with steamed rice, naan bread, or chapati.