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Indian Turkey Curry With Shallots: Fiery Curry Recipe

Indian Turkey Curry With Shallots.

This fiery curry is softened by the sweetness of the shallots and the coconut milk.

Shallots do not need to be cooked thoroughly like onions and lend themselves extremely well to Indian spices.

Indian Turkey Curry With Shallots

How To Make Indian Turkey Curry With Shallots:

Serves 4

Preparation time: 25 minutes

Cooking time: 25 minutes

You’ll Need:

Indian Turkey Curry With Shallots

What To Do:

  1. In a blender or with a pestle and mortar, blitz the chillies, turmeric, coriander, cinnamon, ginger, garlic, salt and two shallots with 1 tbsp of the oil and 2 tbsp cold water to make a coarse to medium paste.
  2. In a bowl combine the turkey and the spice paste so all the chicken pieces are coated.
  3. Heat the remaining oil in a heavy-based pan. Add the curry leaves and cloves and fry for a minute. Then add the turkey and fry for 5 minutes until the spices become fragrant (leave the remaining paste in the bowl for later).
  4. Tip in the remaining shallots and continue frying for 10 minutes until they are lightly brown on the outside. Pour 100ml cold water and the coconut milk in the bowl with the remaining spice paste and combine.
  5. Pour over the turkey and mix well. Simmer for 5 minutes.
  6. Serve hot with plain basmati rice.

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Recipe and image courtesy of UK Shallot.

Indian Turkey Curry With Shallots

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Indian Turkey Curry With Shallots

This fiery curry is softened by the sweetness of the shallots and the coconut milk. Shallots do not need to be cooked thoroughly like onions and lend themselves extremely well to Indian spices.
Course Main Course
Cuisine Indian
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • 3 green finger chillies, roughly chopped
  • ½ tsp turmeric
  • ½ tsp ground coriander
  • ¼ tsp ground cinnamon
  • 2 tsp root ginger, peeled and finely grated
  • 4 garlic cloves, roughly chopped
  • ½ tsp salt
  • 10 shallots, topped, tailed and cut in half
  • 4 tbsp sunflower or groundnut oil
  • 6-10 curry leaves
  • 2-4 cloves
  • 500g cooked turkey, cut into 4cm pieces
  • 200ml coconut milk
  • Plain basmati rice, to serve

Instructions

  • In a blender or with a pestle and mortar, blitz the chillies, turmeric, coriander, cinnamon, ginger, garlic, salt and two shallots with 1 tbsp of the oil and 2 tbsp cold water to make a coarse to medium paste.
  • In a bowl combine the turkey and the spice paste so all the chicken pieces are coated.
  • Heat the remaining oil in a heavy-based pan. Add the curry leaves and cloves and fry for a minute. Then add the turkey and fry for 5 minutes until the spices become fragrant (leave the remaining paste in the bowl for later).
  • Tip in the remaining shallots and continue frying for 10 minutes until they are lightly brown on the outside. Pour 100ml cold water and the coconut milk in the bowl with the remaining spice paste and combine.
  • Pour over the turkey and mix well. Simmer for 5 minutes.
  • Serve hot with plain basmati rice.

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