Home Recipes Boxing Day Turkey Curry

Boxing Day Turkey Curry

From Tilda Kitchen

  • 31 - 60 Minutes
  • Medium
  • Serves 3



280g Tilda Pure Basmati Rice or 2 pouches of Tilda Pure Basmati rice
2 tsp sunflower oil
1 tsp cumin seeds
1⁄2 tsp mustard seeds
1 large onion, finely chopped
2 cloves garlic, crushed
1cm ginger, peeled and grated
1 green chilli or 1⁄2 tsp chilli powder
3 tsp medium curry paste OR 1 tsp garam masala
1 tsp ground coriander
1⁄2 tsp turmeric
1 tsp cardamom pods seasoning
1 tbsp, tomato purée
250g leftover turkey cut into bite-sized pieces
150 ml water
1⁄2 green pepper, diced
Fresh coriander
1 tsp lemon juice

  1. Dry fry the cumin and mustard seeds until they start to pop. Remove from heat and grind in pestle and mortar.
  2. Fry the onion, garlic, ginger and chilli until it softens and turns brown.
  3. Add the dry spices (or curry powder) to the cumin and mustard and mix in the tomato purée to make a paste. Add this to the pan and continue to fry for 1-2 mins.
  4. Pour in the water and simmer on a medium heat for a further 20-25 mins and add the leftover turkey.
  5. Add the green pepper and continue to cook for 5 mins.
  6. Serve with basmati rice and garnish with fresh coriander and a squeeze of lemon juice.

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