Indian Turkey Curry With Shallots. Hello friends. Do you fancy making a curry with any leftover Turkey? Of course, oh so tasty too.
So this fiery curry is softened by the sweetness of the shallots and the coconut milk.
Also good to know, Shallots do not need to be cooked thoroughly like onions and lend themselves extremely well to Indian spices.
How To Make Indian Turkey Curry With Shallots:
Serves 4
Preparation time: 25 minutes
Cooking time: 25 minutes
You’ll Need:
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
What To Do:
1.) Firstly, 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.
6.) Last but not least, pour over the turkey and mix well. Simmer for 5 minutes. Serve hot with plain basmati rice.
Indian Turkey Curry With Shallots: Fiery Curry Recipe:
So what do you think of this Indian Turkey Curry With Shallots recipe?
Do you also fancy making some?
Updated Post. First published here 3rd November 2018. Recipe and image courtesy of UK Shallot.
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Indian Turkey Curry With Shallots
Equipment
- Pestle and mortar
- Heavy-based pan
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.
Notes
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Claire,
I love curry and this looks awesome. Congratulations, you are being featured on Over The Moon Linky Party. https://www.eclecticredbarn.com/2021/01/over-moon-linky-party_7.html
I hope you stop by.
Hugs,
Bev
Thanks so much for the feature, hosting and stopping by, Bev 🙂