Turkey and coconut curry

Serves: 6-8
Preparation time: 20 minutes
Cooking time: 30 minutes


2 tbsp groundnut oil

2 onions, halved and finely sliced

10 garlic cloves, sliced

1 tbsp grated ginger

½ tsp crushed chilli

3 tsp cumin seeds, lightly crushed

½ cinnamon stick

10 cardamom pods

2 tsp fennel seeds, lightly crushed

1 tsp dried crushed chillies

2 tsp turmeric

400ml (14floz) coconut milk

300ml (10floz) light vegetable stock

400g (14oz) waxy salad potatoes, peeled and cubed

800g (1¾lb) cooked turkey, roughly chopped

A large handful of coriander, torn


1 Heat the oil in a large heavy-based saucepan, add the onion and a good pinch of salt and gently cook for 10 minutes until perfectly softened and beginning to turn golden. Add the garlic, ginger and chilli and all of the spices except the turmeric. Fry for 5 minutes. Stir in the turmeric and cook for a further minute.

2 Add the coconut milk, stock and potatoes, bring almost to the boil and then simmer for 15 minutes. Add the turkey and then simmer for a further 15 minutes until the potatoes are tender. Season to taste and stir in the coriander. Serve spooned over hot basmati rice.


Once you’ve made this curry, you’ll want to make it time and time again! If you don’t have any leftover turkey you could use roast chicken instead or simply fry 800g cubed chicken skinless breast and thigh meat


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